Scrambled Tofu Breakfast Bowl (Print Version)

A vibrant, protein-filled breakfast with tofu, mushrooms, kale, and whole wheat couscous for a healthy start.

# What You'll Need:

→ Scrambled Tofu

01 - 7 oz firm tofu, drained and crumbled
02 - 1 tbsp olive oil
03 - 1/4 tsp ground turmeric
04 - 1/2 tsp smoked paprika
05 - 1/4 tsp ground black pepper
06 - 1/2 tsp sea salt
07 - 1 tbsp nutritional yeast

→ Sautéed Mushrooms

08 - 5 oz cremini or button mushrooms, sliced
09 - 1 tbsp olive oil
10 - 2 garlic cloves, minced
11 - 1/4 tsp salt
12 - 1/4 tsp black pepper

→ Sautéed Kale

13 - 2 cups kale, stems removed, leaves chopped
14 - 1 tsp olive oil
15 - Pinch salt

→ Couscous Base

16 - 2/3 cup whole wheat couscous
17 - 3/4 cup boiling water
18 - 1/4 tsp salt

→ Garnishes

19 - Fresh parsley, chopped
20 - Avocado, sliced
21 - Cherry tomatoes, halved
22 - Lemon wedges

# How to Make It:

01 - Place couscous and salt in a heatproof bowl. Pour boiling water over, cover with a lid, and let stand for 5 minutes. Fluff with a fork and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add crumbled tofu, turmeric, paprika, black pepper, and salt. Cook for 5-7 minutes, stirring gently, until heated through and lightly golden. Stir in nutritional yeast if using. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add olive oil. Add sliced mushrooms and cook for 4-5 minutes until they begin to brown. Add minced garlic, salt, and pepper; cook for 2 additional minutes until fragrant and mushrooms are tender.
04 - Add olive oil to the skillet. Add chopped kale and a pinch of salt. Cook for 2-3 minutes, stirring, until wilted and bright green.
05 - Divide couscous between 2 bowls. Top with scrambled tofu, sautéed mushrooms, and kale. Add garnishes as desired. Serve immediately.

# Additional Tips::

01 -
  • You get real protein that keeps you full until lunch, not just carbs that leave you hungry by 10 AM.
  • It comes together in 35 minutes and uses one skillet, which means less cleanup and more time to enjoy it.
  • The turmeric and smoked paprika turn simple tofu into something golden and savory that actually tastes intentional.
02 -
  • Drain your tofu properly or it'll release water into the pan and steam instead of getting any golden edges at all.
  • Don't crowd the mushrooms in the pan, give them space to brown or they'll just stew in their own moisture and taste sad.
  • The order matters less than the layers mattering, so feel free to rearrange based on what's in your kitchen.
03 -
  • Press your tofu between paper towels for 10 minutes before crumbling it, the drier it is the better it browns.
  • Cook everything in the same skillet without washing between steps, the fond builds flavor for each next ingredient.
Go Back