Tofu Scramble Vegan Breakfast Bowl (Printer-friendly)

A nourishing breakfast bowl with protein-rich 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 herbs such as cilantro or parsley

# 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 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 an eggy 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 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 tastes hearty and satisfying, like comfort food but without the afternoon crash.
  • Everything cooks at the same time, so your whole bowl comes together in less than an hour.
  • One bowl covers all your bases—protein, complex carbs, healthy fats, and enough vegetables to feel virtuous.
02 -
  • Pressing your tofu really matters—if it's waterlogged, it'll steam instead of brown, and you'll lose most of the flavor development.
  • Don't skip the black salt if you can find it; regular salt just doesn't give you that eggy quality that makes people stop and ask what you did differently.
03 -
  • Toast your spices in the hot oil for 30 seconds before adding the tofu—it blooms them and makes the whole scramble taste deeper and more developed.
  • If your tofu turns out too wet no matter what, crumble it onto a clean kitchen towel and let it sit there for a few minutes while you prep other things; gravity and the towel will help pull out moisture.
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