This vegan breakfast bowl is my new favorite savory breakfast. It’s got crispy roasted potatoes, Mexican-flavored scrambled tofu (aka vegan scrambled eggs), creamy guacamole, and salsa.
Scrambled tofu is an awesome recipe to have in your plant-based repertoire. It’s really simple to make, you can flavor it with anything you like, and make it in advance and reheat throughout the week as needed. You can eat it for breakfast in place of scrambled eggs, or add it to a grain bowl or burrito for lunch or dinner.
How to Make a Tofu Scramble
If you’re not familiar with cooking tofu, it’s sold in a variety of textures – from silken to firm. To make tofu scramble, use one labeled Extra Firm (I recommend Nasoya brand). It’s important to press the tofu before crumbling it, which is the most time-consuming aspect of this vegan breakfast bowl recipe. Pressing tofu to get rid of excess moisture is important here because it gives the tofu a more crumbly texture. Skipping this step will result in watery tofu. However, if you’re short on time, you can skip the pressing step – it’s not like the tofu police will come after you, and the recipe will still work more or less.
This Mexican tofu scramble starts with garlic and a few warming spices swirled together in the cooking oil. Then you add the crumbled tofu and cook it briefly just to warm it up. The lime juice and soy sauce are the key seasonings here because without them the tofu will be bland. And don’t skip the turmeric – it’s what gives the tofu scramble its beautiful yellow hue.
Print
Vegan Breakfast Bowl
(3 votes, average: 4.67 out of 5)
Loading...
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Cuisine: Mexican
Description
This vegan breakfast bowl with scrambled tofu is an awesome recipe to have in your plant-based repertoire.
Ingredients
For the Potatoes and Serving
- 1 ½ pounds small potatoes, scrubbed and halved lengthwise
- 1 tablespoon extra virgin olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Fine sea salt
- Freshly ground black pepper, to taste
- 2 ripe avocados, peeled and pitted
- 2 teaspoons freshly squeezed lime juice (about 1 lime)
- Store-bought salsa, to serve (See Note)
For the Tofu Scramble
- One 14-ounce package of extra firm tofu
- 1 tablespoon extra virgin olive oil
- 1 medium garlic clove, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch of red pepper flakes
- ¼ teaspoon turmeric powder
- ¼ teaspoon fine sea salt
- 2 teaspoons freshly squeezed lime juice (about 1 lime)
- 1 teaspoon soy sauce
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400ºF.
- Press the tofu: Drain the tofu and squeeze out some of the water with your hands. Place the tofu on a plate then place another plate or cutting board on top and weigh it down with something heavy (like a couple of cans) to help squeeze as much water out of the tofu as possible. Let stand for 15-30 minutes, periodically draining off the excess water.
- Meanwhile, roast the potatoes. On a baking sheet, toss the potatoes with the oil, paprika, garlic, ¼ teaspoon salt, and pepper. Arrange in a single layer and roast for about 15 minutes. Toss the potatoes and continue roasting until they’re golden brown all over, about 10 minutes more.
- Meanwhile, prep the avocadoes. In a bowl, combine the avocadoes and lime juice with a pinch of salt. Using a fork, mash the mixture until smooth. Taste and adjust the seasonings if needed.
- Meanwhile, make the tofu scramble. Using your hands, crumble the pressed tofu into small bits.
- Heat the oil in a large non-stick skillet over medium heat. Add the garlic, paprika, cumin, and pepper flakes and cook for 30 seconds. Add the tofu, turmeric, salt, and pepper and stir to incorporate. Cook until the tofu is heated through, 3 to 5 minutes. Season with the lime juice and soy sauce.
- To serve, divide the potatoes among 4 bowls and top with the tofu scramble, guacamole, and salsa.
Notes
When choosing salsa, be sure to buy one without sugar, artificial chemicals, or preservatives added.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 495
- Fiber: 13 g
- Protein: 16.4 g
- Cholesterol: 0 g
Keywords: breakfast, brunch, vegan, tofu, potatoes
Leave a Reply