Tofu Scramble Vegan Breakfast Bowl

Start your morning with a burst of color and nutrition with this Tofu Scramble Vegan Breakfast Bowl. This vibrant, protein-packed dish features savory scrambled tofu, roasted sweet potatoes, sautéed spinach, and fluffy quinoa, all topped with creamy avocado slices. It is the perfect wholesome and nourishing start to any day.

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This recipe combines modern vegan techniques with classic breakfast comfort. By seasoning the tofu with turmeric and smoked paprika, you achieve both a beautiful golden color and a deep, savory flavor profile that rivals traditional eggs.

Ingredients

• Vegetables: 2 medium sweet potatoes (peeled and diced), 2 cups fresh spinach, 1 ripe avocado (sliced), 1 small red onion (finely chopped), 2 cloves garlic (minced), 2 green onions (sliced for garnish).
• Tofu: 400 g (14 oz) firm tofu, drained and crumbled.
• Grains: 1 cup quinoa (rinsed), 2 cups water.
• Seasonings & Oils: 2 tbsp olive oil (divided), 1/2 tsp ground turmeric, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/4 tsp black pepper, 1/2 tsp salt (plus more to taste), pinch of black salt (kala namak, optional).
• Optional Toppings: Fresh herbs like cilantro or parsley.

Instructions

Roast the Potatoes

Preheat oven to 400°F (200°C). 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.

Prepare the Quinoa

While potatoes roast, combine rinsed quinoa and water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

Sauté the Tofu Scramble

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and garlic; sauté for 2–3 minutes. Add crumbled tofu, turmeric, smoked paprika, cumin, black pepper, and salt. Cook, stirring, for 5–7 minutes until golden. Sprinkle in black salt at the end for an eggy flavor.

Wilt the Spinach

Add spinach to the skillet and sauté for 1–2 minutes until just wilted. Adjust seasoning to taste.

Assemble the Bowls

Divide quinoa among four bowls. Top with the tofu scramble, roasted sweet potatoes, and avocado slices. Garnish with green onions and fresh herbs if desired and serve immediately.

Zusatztipps für die Zubereitung

The tofu scramble portion of this recipe can be made ahead of time and reheated, making it an excellent option for busy weekday meal prepping.

Varianten und Anpassungen

You can easily customize this bowl by swapping the quinoa for brown rice or millet. For added texture and variety, try including sautéed mushrooms or bell peppers in the scramble.

Serviervorschläge

For an extra kick of flavor, serve your breakfast bowl with a splash of your favorite hot sauce or a generous dollop of fresh salsa.

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This Tofu Scramble Vegan Breakfast Bowl provides a balanced nutritional profile with 390 calories and 16g of protein per serving. It's a colorful, delicious, and energetic way to fuel your body for the day ahead.

Frequently Asked Questions

→ Can I make the tofu scramble ahead of time?

Yes, the tofu scramble can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before assembling your bowls.

→ What gives the tofu its eggy flavor?

Black salt (kala namak) is the secret ingredient that adds an authentic eggy taste due to its sulfur content. It's optional but highly recommended if you want that classic breakfast scramble flavor.

→ Can I use frozen vegetables instead of fresh?

Frozen spinach works well—just thaw and squeeze out excess moisture before adding. For sweet potatoes, fresh is best for texture, but you can use pre-cut frozen cubes and adjust roasting time slightly.

→ What grain alternatives work in this bowl?

Brown rice, millet, or farro make excellent substitutions for quinoa. Cook according to package instructions and adjust water ratios accordingly. Each grain brings its own nutritional profile and texture.

→ Is this meal high in protein?

Each serving contains 16 grams of protein, primarily from the tofu and quinoa. To boost protein further, consider adding hemp seeds, nutritional yeast, or serving with a side of legumes.

→ Can I roast the sweet potatoes ahead of time?

Absolutely. Roast sweet potatoes up to 3 days in advance and store in an airtight container. Reheat in the oven at 350°F for 10 minutes or in the microwave before serving.