Scrambled Tofu Breakfast Bowl (Printer-friendly)

A hearty morning bowl with spiced tofu, tender mushrooms, and fresh kale atop fluffy couscous for a nutritious start.

# What You'll Need:

→ Scrambled Tofu

01 - 7 oz firm tofu, drained and crumbled
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon ground turmeric
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground black pepper
06 - 1/2 teaspoon sea salt
07 - 1 tablespoon nutritional yeast, optional

→ Sautéed Mushrooms

08 - 5 oz cremini or button mushrooms, sliced
09 - 1 tablespoon olive oil
10 - 2 garlic cloves, minced
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Sautéed Kale

13 - 2 cups kale, stems removed and leaves chopped
14 - 1 teaspoon olive oil
15 - Pinch of salt

→ Whole Wheat Couscous Base

16 - 2/3 cup whole wheat couscous
17 - 3/4 cup boiling water
18 - 1/4 teaspoon salt

→ Garnishes

19 - Fresh parsley, chopped, optional
20 - Avocado, sliced, optional
21 - Cherry tomatoes, halved, optional
22 - Lemon wedges, optional

# Directions:

01 - Place couscous and 1/4 teaspoon salt in a heatproof bowl. Pour 3/4 cup boiling water over couscous, cover tightly, and let stand for 5 minutes. Fluff with a fork and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add crumbled tofu, turmeric, paprika, black pepper, and salt. Cook for 5 to 7 minutes, stirring gently, until heated through and lightly golden. Stir in nutritional yeast if using. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add 1 tablespoon olive oil over medium heat. Add sliced mushrooms and cook for 4 to 5 minutes until they begin to brown. Add minced garlic, salt, and pepper; cook for 2 additional minutes until fragrant and mushrooms are tender.
04 - Add 1 teaspoon olive oil to the skillet. Add chopped kale and a pinch of salt. Cook for 2 to 3 minutes, stirring frequently, until wilted and bright green.
05 - Divide couscous evenly between 2 bowls. Top each bowl with scrambled tofu, sautéed mushrooms, and wilted kale. Add garnishes as desired and serve immediately.

# Expert Advice:

01 -
  • It delivers serious protein without any fuss, no blender required, no soaking overnight, just crumble and cook.
  • Every component can be prepped ahead, so mornings feel less frantic and more like you have your life together.
  • The turmeric and smoked paprika make the tofu taste like something you'd order at a cafe, not sad leftover soy.
  • You can pile on whatever vegetables are lurking in your crisper drawer and it still works beautifully.
02 -
  • Drain the tofu really well, press it between paper towels or let it sit in a colander for a few minutes, or the scramble will turn out wet and sad.
  • Do not rush the mushrooms, let them sit in the pan without constant stirring so they actually brown instead of steaming in their own moisture.
  • Season each component separately as you cook it, trying to fix bland tofu or mushrooms at the end never works as well.
03 -
  • Use a nonstick or well seasoned skillet so the tofu does not stick and tear apart while you are scrambling it.
  • Let the couscous rest covered for the full five minutes, peeking early releases steam and you will end up with crunchy bits at the bottom.
  • Taste everything as you go and adjust the salt and pepper, tofu especially needs more seasoning than you think it does.
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