Tofu Scramble Vegan Breakfast Bowl (Printable version)

Savory crumbled tofu with roasted sweet potatoes, quinoa, spinach, and avocado for a protein-rich morning meal.

# Ingredient list:

→ 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 & Oils

10 - 2 tbsp olive oil, divided
11 - 1/2 tsp ground turmeric
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp ground cumin
14 - 1/4 tsp black pepper
15 - 1/2 tsp salt, plus more to taste
16 - Pinch of black salt (kala namak), optional

→ Optional Toppings

17 - Fresh herbs (cilantro or parsley)

# Step-by-step guide:

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 cooking.
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 for eggy flavor if desired.
06 - Add spinach to the skillet and sauté for 1 to 2 minutes until just wilted. Adjust seasoning to taste.
07 - Divide cooked quinoa among four bowls. Top each with tofu scramble, roasted sweet potatoes, and avocado slices. Garnish with green onions and fresh herbs if desired.
08 - Serve immediately while hot.

# Expert tips:

01 -
  • The tofu scramble actually tastes savory and satisfying, not like a virtuous substitute.
  • Everything comes together in under 45 minutes, so weekend breakfast doesn't become a project.
  • Those roasted sweet potatoes are crispy on the outside and creamy inside—genuinely crave-worthy.
  • It's nourishing enough to carry you through a busy morning without the afternoon crash.
02 -
  • Press your tofu well before crumbling—I learned this the hard way when a wet block just turned into mush instead of developing any texture.
  • Don't add the spinach until the very end, or it turns dark and bitter instead of staying vibrant and fresh.
  • Kala namak is magic but use it sparingly; too much tastes genuinely sulfurous in a bad way.
03 -
  • If your tofu scramble tastes bland even after seasoning, you probably need more salt than you think—don't be afraid to taste and add more, or finish with a tiny pinch of that kala namak.
  • Roasting the sweet potatoes at 400°F instead of a lower temperature is what gives them those crispy edges that make them crave-worthy instead of just soft.
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