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Vegan breakfast bowl with a Mexican tofu scramble, crispy roasted potatoes, guacamole, and salsa

Vegan Breakfast Bowl

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)
  • Author:
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast, Brunch
  • Cuisine: Mexican


This vegan breakfast bowl with scrambled tofu is an awesome recipe to have in your plant-based repertoire.



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


  1. Preheat the oven to 400ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, make the tofu scramble. Using your hands, crumble the pressed tofu into small bits.
  6. 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.
  7. To serve, divide the potatoes among 4 bowls and top with the tofu scramble, guacamole, and salsa.


When choosing salsa, be sure to buy one without sugar, artificial chemicals, or preservatives added.


  • 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

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