Tofu Scramble Vegan Breakfast Bowl (Printable version)

A vibrant bowl with tofu scramble, roasted sweet potatoes, quinoa, spinach, and creamy avocado for a nourishing start.

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

→ Optional Toppings

17 - Fresh cilantro or parsley for garnish

# How-To Steps:

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 cooking.
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. Add black salt at the end for an 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 cooked quinoa among four bowls. Top each with tofu scramble, roasted sweet potatoes, and avocado slices. Garnish with green onions and fresh herbs.
08 - Serve immediately while components are warm.

# Expert Hints:

01 -
  • It tastes indulgent and satisfying without the heaviness that comes with traditional breakfast.
  • The tofu scramble has this subtle eggy flavor from the spices and kala namak that might surprise you.
  • Everything comes together in under 45 minutes, and you can prep most of it while one component cooks.
02 -
  • Don't skip pressing the tofu—wet tofu will steam instead of absorb the spices and create that slightly crispy texture you're after.
  • Kala namak seems strange, but one pinch genuinely makes the scramble taste like you've somehow scrambled actual eggs, so trust it even if you've never used it before.
03 -
  • If your avocado is rock-hard, place it in a paper bag with a banana for a few hours to ripen faster without bruising.
  • Taste the tofu scramble before serving and don't be afraid to add a pinch more salt or a squeeze of lemon juice if it feels flat—breakfast benefits from bold seasoning.
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