Tofu Scramble Vegan Breakfast Bowl (Printable Version)

Protein-packed breakfast bowl with spiced tofu, roasted sweet potatoes, quinoa, spinach, and avocado.

# 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 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 for garnish

# How To Make:

01 - Preheat oven to 400°F.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20 to 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 to 3 minutes until translucent.
05 - Add crumbled tofu, turmeric, smoked paprika, cumin, black pepper, and salt. Cook, stirring, for 5 to 7 minutes until heated through and lightly golden. Sprinkle in black salt at the end if using.
06 - Add spinach to the skillet and sauté for 1 to 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.

# Helpful Hints:

01 -
  • It's one of those meals that fills you up without the post-breakfast crash, keeping you steady through the afternoon rush.
  • Everything comes together in under 45 minutes, and you can prep components ahead if mornings are hectic.
  • The tofu scramble tastes surprisingly savory and rich, convincing even the skeptics at your table.
02 -
  • Draining your tofu thoroughly is non-negotiable; even a few minutes in a clean kitchen towel under light pressure makes the difference between a scramble and a soggy mess.
  • The black salt is optional but genuinely transforms the tofu if you're trying to recreate that savory, almost eggy taste; it's a small thing that changed how people respond to this dish.
  • Assembling the bowl right before eating matters more than you'd think; the warm tofu and potatoes will begin to soften the avocado if you let them sit, which isn't terrible but loses some of that textural contrast.
03 -
  • Letting your tofu sit in a clean kitchen towel for ten minutes under a light weight removes the excess moisture that would otherwise steam instead of sauté.
  • The smoked paprika is what gives the scramble that warmth and almost meaty quality, so don't skip it or swap it for regular paprika.
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