Scrambled Tofu Breakfast Bowl

Start your morning with a burst of color and nutrition with this Scrambled Tofu Breakfast Bowl. This dish is a plant-based powerhouse, featuring golden, turmeric-infused tofu that provides a satisfying texture and protein boost. Accompanied by earthy mushrooms and tender kale, it is served over a wholesome bed of whole wheat couscous for a balanced and energizing meal.

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The beauty of this breakfast bowl lies in its harmonious blend of textures. The fluffy couscous acts as the perfect canvas for the savory tofu scramble, while the garlicky sautéed mushrooms add a rich depth of flavor. Topped with bright, wilted kale, every bite offers a fresh and wholesome experience that will keep you fueled throughout the morning.

Ingredients

• For the Scrambled Tofu: 200 g (7 oz) firm tofu (drained and crumbled), 1 tbsp olive oil, 1/4 tsp ground turmeric, 1/2 tsp smoked paprika, 1/4 tsp ground black pepper, 1/2 tsp sea salt, 1 tbsp nutritional yeast (optional).
• For the Mushrooms: 150 g (5 oz) cremini or button mushrooms (sliced), 1 tbsp olive oil, 2 garlic cloves (minced), 1/4 tsp salt, 1/4 tsp black pepper.
• For the Kale: 60 g (2 cups) kale (stems removed, leaves chopped), 1 tsp olive oil, pinch salt.
• For the Couscous Base: 100 g (2/3 cup) whole wheat couscous, 180 ml (3/4 cup) boiling water, 1/4 tsp salt.
• Garnishes (optional): Fresh parsley, sliced avocado, cherry tomatoes, lemon wedges.

Instructions

1. Prepare the couscous

Place couscous and 1/4 tsp salt in a heatproof bowl. Pour boiling water over, cover, and let stand for 5 minutes. Fluff with a fork and set aside.

2. Make the scrambled tofu

Heat 1 tbsp olive oil in a large skillet over medium heat. Add crumbled tofu, turmeric, paprika, black pepper, and salt. Cook for 5–7 minutes, stirring gently, until heated through and lightly golden. Stir in nutritional yeast if using. Transfer to a plate and cover to keep warm.

3. Sauté the mushrooms

In the same skillet, add 1 tbsp olive oil. Add sliced mushrooms and cook for 4–5 minutes until they begin to brown. Add minced garlic, salt, and pepper; cook for 2 more minutes until fragrant and mushrooms are tender.

4. Sauté the kale

Add 1 tsp olive oil to the skillet. Add chopped kale and a pinch of salt. Cook for 2–3 minutes, stirring, until wilted and bright green.

5. Assemble the bowls

Divide couscous between 2 bowls. Top with scrambled tofu, sautéed mushrooms, and kale. Add garnishes as desired. Serve immediately.

Zusatztipps für die Zubereitung

For an extra layer of savory flavor, try adding a splash of soy sauce or tamari to the tofu while it is cooking in the skillet. This enhances the umami notes and complements the smoked paprika perfectly.

Varianten und Anpassungen

This recipe is highly adaptable. If you are looking for a gluten-free option, you can easily swap the whole wheat couscous for quinoa or brown rice. Each grain provides a different but equally delicious base for the scramble.

Serviervorschläge

Elevate your bowl with fresh garnishes like sliced avocado for creaminess, halved cherry tomatoes for a juicy pop, and a squeeze of lemon to brighten the flavors. For those who enjoy a bit of heat, a sprinkle of chili flakes or a drizzle of hot sauce adds a wonderful spicy kick.

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Whether you are a long-time vegan or simply looking to incorporate more plant-based meals into your routine, this Scrambled Tofu Breakfast Bowl is a delicious and reliable choice. Its balance of protein, healthy fats, and complex carbohydrates makes it a perfect, easy-to-make start to any day.

Frequently Asked Questions

→ Can I make this dish gluten-free?

Absolutely. Simply substitute the whole wheat couscous with quinoa, brown rice, or certified gluten-free couscous. All other ingredients are naturally gluten-free, though always check labels on packaged items.

→ How should I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the tofu, mushrooms, and kale gently in a skillet, and refresh the couscous with a splash of water before microwaving.

→ What gives the tofu its eggy flavor?

The combination of turmeric provides that familiar yellow hue while black salt (kala namak) can be added for a sulfuric egg-like taste. Nutritional yeast also contributes savory, cheesy notes to the crumbled tofu.

→ Can I prep this in advance?

Yes. Prepare the couscous and sauté the vegetables up to 2 days ahead. The tofu mixture also stores well and can be quickly reheated. Assemble everything just before serving for the best texture and presentation.

→ What other toppings work well?

Sliced avocado adds creaminess, while cherry tomatoes bring fresh acidity. Try adding roasted sweet potato cubes, sliced green onions, hemp seeds, or a drizzle of tahini for extra richness and protein.