Scrambled Tofu Breakfast Bowl (Printable version)

A hearty vegan breakfast bowl with spiced tofu, mushrooms, kale and whole wheat couscous for a nutritious morning meal.

# Ingredient list:

→ Scrambled Tofu

01 - 7 oz firm tofu, drained and crumbled
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon ground turmeric
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground black pepper
06 - 1/2 teaspoon sea salt
07 - 1 tablespoon nutritional yeast, optional

→ Sautéed Mushrooms

08 - 5 oz cremini or button mushrooms, sliced
09 - 1 tablespoon olive oil
10 - 2 garlic cloves, minced
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Sautéed Kale

13 - 2 cups kale, stems removed and leaves chopped
14 - 1 teaspoon olive oil
15 - Pinch salt

→ Whole Wheat Couscous Base

16 - 2/3 cup whole wheat couscous
17 - 3/4 cup boiling water
18 - 1/4 teaspoon salt

→ Garnishes

19 - Fresh parsley, chopped, optional
20 - Avocado, sliced, optional
21 - Cherry tomatoes, halved, optional
22 - Lemon wedges, optional

# Step-by-step guide:

01 - Place couscous and 1/4 teaspoon salt in a heatproof bowl. Pour 3/4 cup boiling water over the couscous, cover with a lid or plate, and let stand for 5 minutes. Fluff with a fork and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add crumbled tofu, turmeric, smoked paprika, black pepper, and salt. Cook for 5 to 7 minutes, stirring gently, until heated through and lightly golden. Stir in nutritional yeast if desired. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add 1 tablespoon olive oil. Add sliced mushrooms and cook for 4 to 5 minutes until they begin to brown. Add minced garlic, salt, and pepper; cook for 2 more minutes until fragrant and mushrooms are tender.
04 - Add 1 teaspoon olive oil to the skillet. Add chopped kale and a pinch of salt. Cook for 2 to 3 minutes, stirring constantly, until wilted and bright green.
05 - Divide couscous between 2 bowls. Top each with scrambled tofu, sautéed mushrooms, and kale. Add garnishes as desired and serve immediately.

# Expert tips:

01 -
  • It actually tastes exciting at breakfast time instead of the usual routine.
  • One skillet, one bowl, and you're done cleaning up before your coffee gets cold.
  • Packed with enough protein to keep you satisfied until lunch without the sluggish feeling.
  • You can prep it while half asleep and still look like you have your life together.
02 -
  • Draining your tofu properly makes the difference between soggy and tender—press it gently with clean hands or a kitchen towel before crumbling.
  • Don't skip the turmeric and paprika, they're what make scrambled tofu taste like breakfast instead of just warm crumbled soy.
  • The order matters: couscous first so it has time to absorb water, then the quick tofu, then mushrooms, then kale, so nothing gets cold while you cook the next component.
03 -
  • Slice your mushrooms thick and give them space in the skillet so they actually brown instead of steaming themselves into mush.
  • Taste your tofu as it cooks and adjust salt and spices then, not after, so the flavors develop into the warm crumbles instead of sitting on top.
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