Tofu Scramble Vegan Breakfast Bowl (Print Version)

Nourishing plant-based breakfast bowl with protein-rich tofu, roasted vegetables, and wholesome grains.

# What You 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

→ Protein

07 - 14 oz firm tofu, drained and crumbled

→ Grains

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

→ Seasonings and 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 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.
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 frequently, for 5–7 minutes until heated through and lightly golden. Sprinkle in black salt at the end for an eggy flavor if desired.
06 - Add spinach to the skillet and sauté for 1–2 minutes until just wilted. Adjust seasoning to taste.
07 - Divide cooked quinoa among four bowls. Top each with tofu scramble, roasted sweet potatoes, and avocado slices. Garnish with green onions and fresh herbs if desired.
08 - Serve immediately while warm.

# Expert Suggestions:

01 -
  • It tastes hearty and satisfying enough that you won't miss eggs or dairy, which is saying something.
  • Everything cooks at roughly the same time, so you're not juggling five different pans and cursing your stove.
  • The tofu scramble gets seasoning from turmeric and black salt that creates an unexpectedly eggy depth.
  • Leftovers actually taste better the next day, which feels like a kitchen miracle.
02 -
  • Don't skip pressing or draining your tofu, because waterlogged tofu will steam instead of getting those slightly crispy edges.
  • The avocado goes on just before serving, otherwise it browns and turns an unappetizing shade of gray.
  • If your sweet potatoes are still hard after 20 minutes, the oven temperature might be off; an oven thermometer is worth its weight in gold.
03 -
  • Batch cook quinoa and roasted sweet potatoes at the beginning of the week and you can throw these bowls together in five minutes on busy mornings.
  • Add a splash of hot sauce, sriracha, or even salsa on top if you want heat, because sometimes breakfast needs attitude.
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