Tofu Scramble Vegan Breakfast Bowl (Printer-friendly)

A vibrant plant-based breakfast bowl with protein-rich tofu scramble, roasted sweet potatoes, quinoa, spinach, and avocado for a nourishing morning meal.

# 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

→ 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

→ Garnish

17 - Fresh cilantro or parsley, optional

# Directions:

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 heat 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. For enhanced savory flavor, sprinkle in black salt at the end.
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 bowl with tofu scramble, roasted sweet potatoes, and avocado slices. Garnish with green onions and fresh herbs.
08 - Serve immediately while components are warm.

# Expert Tips:

01 -
  • It's the kind of breakfast that keeps you full and energized without that mid-morning crash, because the protein and complex carbs actually work together.
  • Everything can be prepped the night before except assembly, so mornings feel less chaotic when you're hungry.
  • The warm and cool textures—toasty roasted potatoes against creamy avocado—make every bite interesting.
02 -
  • Pressing your tofu matters more than you'd think—even a quick wrap in a clean kitchen towel while you prep other ingredients reduces water and lets it absorb the spices better.
  • Don't walk away from the tofu scramble once you add the spices; stir it frequently so the turmeric distributes evenly and the bottom doesn't stick and scorch.
03 -
  • Cut all your vegetables before you start cooking so you're not chopping frantically once pans are hot—mise en place feels pretentious until you actually do it and realize how much calmer cooking becomes.
  • If you're batch cooking for the week, make the tofu scramble in double quantities because it reheats beautifully in a skillet with a splash of water, tasting almost fresh made.
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