Tofu Scramble Vegan Breakfast Bowl (Printer View)

A nourishing vegan morning bowl with protein-rich tofu, roasted vegetables, and wholesome grains.

# Components:

→ 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

→ Tofu

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

# Method steps:

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 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. 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 with tofu scramble, roasted sweet potatoes, and avocado slices. Garnish with green onions and fresh herbs if desired.
08 - Serve immediately.

# Expert Advice:

01 -
  • It keeps you full for hours without feeling heavy or sluggish afterward.
  • The turmeric gives the tofu this golden, sunny look that makes mornings feel brighter.
  • You can prep most of it the night before and just assemble in the morning.
  • Every bite has a different texture, from creamy avocado to crispy sweet potato edges.
02 -
  • Do not skip pressing the tofu or it will release water into the pan and steam instead of getting those crispy bits.
  • Stir the sweet potatoes halfway through roasting or the bottoms will burn while the tops stay pale.
  • Add the black salt at the very end of cooking, not at the beginning, because heat destroys its eggy sulfur smell.
03 -
  • Use a potato masher to crumble the tofu right in the pan for faster prep and fewer dishes to wash.
  • Toast your spices in the dry skillet for 30 seconds before adding the tofu to wake up their flavor.
  • If you can not find black salt, a tiny pinch of regular salt mixed with a drop of soy sauce gives a similar savory depth.
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