Tofu Scramble Vegan Breakfast Bowl (Printable)

A nourishing vegan breakfast bowl with savory tofu, roasted sweet potatoes, quinoa, and fresh vegetables.

# What You 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

# Directions:

01 - Set oven temperature 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 if desired.
08 - Serve immediately while warm.

# Expert Advice:

01 -
  • It's substantial enough to keep you full through a busy morning without feeling heavy.
  • Everything can be prepped ahead, which means a gorgeous breakfast even on rushed days.
  • The colors alone make you want to eat something this nourishing.
02 -
  • Don't skip pressing your tofu or at least draining it really well—wet tofu won't brown and will taste steamed instead of savory.
  • The turmeric is doing real work here; it's not just for color, so don't leave it out thinking you can adjust later.
03 -
  • Drain your tofu the night before if you can—pressing it in cheesecloth and leaving it in the fridge overnight gives you the driest, most flavorful tofu.
  • Turmeric stains everything, so be mindful with your cutting board and wear clothes you don't mind if they get splashed.
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