American · Breakfast
Vegan Tofu Scramble Breakfast Bowl
Firm tofu crumbled and pan-fried with turmeric, cumin, and nutritional yeast for a savoury egg-like scramble, spooned over brown rice with sauteed bell pepper, spinach, and cherry tomatoes. Finished with avocado and scallion, this plant-based breakfast bowl leans on warm spice and umami.
$4
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
472Calories
18.8gProtein
26.3gFat
43.1gCarbs
4.9gSugar
11.4gFiber
697mgSodium
0mgChol
3.6gSat Fat
876mgPotassium
187mgCalcium
4.2mgIron
1.8mcgVitamin B12
34mgVitamin C
vegan
vegetarian
gluten-free
egg-free
high-fiber
rich-umami
hidden-gems
breakfast-smoothies
vegan
gluten-free
breakfast
Instructions
1
Prep
Drain tofu, press gently with paper towels, crumble into curds. Dice bell pepper, slice avocado, slice scallion.
2
Saute
Heat olive oil in nonstick skillet over medium heat. Cook bell pepper 3 minutes until softened and edges brown.
3
Fry
Add crumbled tofu, turmeric, cumin, nutritional yeast, and salt. Cook over medium heat 5 minutes, stirring, until tofu is golden at edges.
4
Steam
Fold in spinach and cherry tomatoes. Cook over medium heat 2 minutes until spinach wilts and tomatoes soften slightly.
5
Plate
Spoon brown rice into bowl, pile scramble over, fan avocado slices alongside, scatter scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g firm tofu
- 1 tsp1 tsp ground turmeric
- 1 tsp1 tsp ground cumin
- 2 tbsp2 tbsp nutritional yeast
- 11 medium bell pepper (150g)
- 2 cup60g baby spinach
- 1010 cherry tomatoes (150g)
- 1 1/2 cup280g cooked brown rice
- 11 small avocado (120g)
- 22 scallion (30g)
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
