Tofu Scramble Vegan Breakfast Bowl (Printer-friendly)

Protein-rich vegan breakfast with scrambled tofu, roasted sweet potatoes, fluffy quinoa, sautéed spinach, and avocado for a nourishing morning meal.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced
02 - 2 cups fresh spinach
03 - 1 ripe avocado, sliced
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced for garnish

→ Tofu

07 - 14 oz firm tofu, drained and crumbled

→ Grains

08 - 1 cup quinoa, rinsed
09 - 2 cups water

→ Seasonings & Oils

10 - 2 tablespoons olive oil, divided
11 - 1/2 teaspoon ground turmeric
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground cumin
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon salt, plus more to taste
16 - Pinch of black salt (kala namak), optional, for eggy flavor

→ Optional Toppings

17 - Fresh herbs such as cilantro or parsley

# Directions:

01 - Preheat oven to 400°F (200°C).
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender, stirring halfway through cooking.
03 - In a saucepan, combine rinsed quinoa and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and garlic; sauté for 2–3 minutes until translucent.
05 - Add crumbled tofu, turmeric, smoked paprika, cumin, black pepper, and salt. Cook, stirring, for 5–7 minutes until heated through and lightly golden. For an eggy flavor, sprinkle in black salt at the end.
06 - Add spinach to the skillet and sauté for 1–2 minutes until just wilted. Adjust seasoning to taste.
07 - Divide quinoa among four bowls. Top with tofu scramble, roasted sweet potatoes, and avocado slices. Garnish with green onions and fresh herbs if desired.
08 - Serve immediately while components are warm.

# Expert Advice:

01 -
  • It tastes like a proper diner breakfast but leaves you energized instead of sluggish, which I discovered after weeks of feeling amazing by noon.
  • Every component can be prepped ahead, so mornings become assembly instead of chaos, a trick that saved me during my early shift weeks.
  • The colors alone make you feel like you're doing something right for your body, even on days when everything else feels like a mess.
02 -
  • Don't skip stirring the sweet potatoes halfway through roasting or the bottoms will char while the tops stay pale, something I learned after scraping too many blackened edges into the trash.
  • If your tofu scramble looks watery, keep cooking; the moisture needs to evaporate for the spices to cling and the texture to firm up.
  • Black salt truly does smell like eggs when you open the jar, which can be startling, but it mellows into a subtle savoriness once cooked.
03 -
  • Press your tofu between two plates with a heavy book on top for even 10 minutes if you remember; it makes the texture firmer and helps the spices stick better.
  • Use a well-seasoned cast iron skillet if you have one, as the tofu gets better color and a slight crisp on the edges that makes all the difference.
  • If you're cooking for one, make the full batch anyway; the leftovers become lunch grain bowls, breakfast burritos, or quick dinners throughout the week.
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