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Tofu Scramble Vegan Breakfast Bowl

Tofu Scramble Vegan Breakfast Bowl
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A hearty and flavorful vegan breakfast bowl featuring seasoned tofu scramble, fresh vegetables, and a creamy avocado topping.

Ingredients

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  • 1 block (14 ounces) firm or extra-firm tofu, pressed
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper (any color)
  • 1/2 cup sliced mushrooms
  • 1/2 cup chopped spinach
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black salt (kala namak), optional
  • Salt and black pepper to taste
  • 1/2 avocado, sliced or mashed
  • Fresh cilantro or parsley, for garnish
  • Hot sauce, for serving (optional)

Instructions

  1. Crumble the pressed tofu into a bowl using your hands or a fork.
  2. Heat olive oil in a large non-stick skillet over medium heat. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes.
  3. Add the sliced mushrooms and cook for another 3-4 minutes, until they release their moisture.
  4. Stir in the crumbled tofu, nutritional yeast, turmeric powder, garlic powder, and black salt (if using). Cook, stirring occasionally, for 8-10 minutes, until the tofu is heated through and slightly browned.
  5. Add the chopped spinach and cook until wilted, about 1-2 minutes.
  6. Season with salt and black pepper to taste.
  7. Serve the tofu scramble in a bowl, topped with sliced or mashed avocado, fresh cilantro or parsley, and hot sauce if desired.

Notes

  • Pressing the tofu helps remove excess water, resulting in a firmer, more scramble-like texture.
  • Black salt (kala namak) gives the tofu scramble an eggy flavor. If you don’t have it, you can omit it.
  • Feel free to customize with your favorite vegetables like zucchini, cherry tomatoes, or kale.
  • This scramble reheats well, making it great for meal prep.

Nutrition

Find it online: https://richfeast.com/tofu-scramble-vegan-breakfast-bowl/