Tofu Scramble Vegan Breakfast Bowl (Print Version)

A nourishing bowl with seasoned tofu, roasted vegetables, and wholesome grains for a satisfying breakfast.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced
02 - 2 cups fresh spinach
03 - 1 ripe avocado, sliced
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced

→ Tofu

07 - 14 oz firm tofu, drained and crumbled

→ Grains

08 - 1 cup quinoa, rinsed
09 - 2 cups water

→ Seasonings & Oils

10 - 2 tbsp olive oil, divided
11 - 1/2 tsp ground turmeric
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp ground cumin
14 - 1/4 tsp black pepper
15 - 1/2 tsp salt, plus more to taste
16 - Pinch of black salt (kala namak), optional

→ Optional Toppings

17 - Fresh cilantro or parsley

# How to Make It:

01 - Preheat oven to 400°F
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender, stirring halfway through
03 - In a saucepan, combine rinsed quinoa and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and garlic; sauté for 2–3 minutes until translucent
05 - Add crumbled tofu, turmeric, smoked paprika, cumin, black pepper, and salt. Cook, stirring, for 5–7 minutes until heated through and lightly golden. Sprinkle in black salt at the end for eggy flavor if desired
06 - Add spinach to the skillet and sauté for 1–2 minutes until just wilted. Adjust seasoning to taste
07 - Divide quinoa among four bowls. Top with tofu scramble, roasted sweet potatoes, and avocado slices. Garnish with green onions and fresh herbs
08 - Serve immediately while warm

# Additional Tips::

01 -
  • It's ready in under 45 minutes, which means you won't be standing at the stove before sunrise.
  • The tofu scramble tastes genuinely savory and complex, nothing like the bland vegan breakfast myths you've heard.
  • You can customize every component, swapping grains or vegetables based on what's sitting in your fridge.
  • It actually keeps you full until lunch, thanks to the protein and fiber doing their quiet work.
02 -
  • Don't skip pressing your tofu, or it'll sit in the pan releasing water and steaming instead of frying, which means you miss out on that lightly golden texture.
  • The black salt (kala namak) is genuinely optional but makes a real difference if you can find it, adding that subtle sulfurous note that makes vegan scrambles taste less like tofu and more like something you grew up eating.
  • Assemble the bowls to order rather than in advance, because quinoa absorbs moisture and the avocado oxidizes, so timing matters if you want everything fresh.
03 -
  • If your avocado isn't quite ripe on the morning you need it, slice it anyway, because even slightly firm avocado is better than the mushy version from a day earlier.
  • A pinch of hot sauce or salsa drizzled over the top transforms this from wholesome to exciting, and it takes two seconds.
  • If you don't have black salt, a tiny squeeze of lemon juice on the tofu scramble adds brightness and a vague tanginess that mimics the egg-like quality you're after.
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