Tofu Scramble Breakfast Bowl
This tofu scramble breakfast bowl is easy, wholesome, and delicious! It makes a great plant-based breakfast option, as it is full of healthy fats, fiber, and protein, while also being gluten-free.
Ingredients
Tofu
- 1/2 block extra firm, high protein tofu *See Notes
- 1 tbsp nutritional yeast Optional
- 3/4 tsp garlic powder
- pinch sea salt & pepper
Potatoes
- drizzle olive oil or olive oil spray
- seasonings of choice
Veggies
- 1/2 onion chopped
- 1-2 large bell peppers, any color
For assembling the bowls
- handful fresh greens
- 1/2 avocado sliced
- hot sauce, pico de gallo
- sprinkle hemp seeds
Tahini Sauce (optional)
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1/2 tbsp nutritional yeast optional
- 1-2 tsp minced garlic
- 1 tsp maple syrup
- 1/2 tsp coconut aminos
- pinch hot sauce or red pepper flakes (any variety, optional)
- pinch sea salt & pepper
- water, as needed to thin
Instructions
Tahini Sauce
- Whisk everything together until smooth. Taste and adjust as needed. Store in an air-tight container in the fridge.
Potatoes
- Preheat oven to 425F.
- Chop the potatoes. Drizzle or coat with olive oil or spray. Sprinkle over the seasonings.
- Add the potatoes to a lined cookie sheet and bake for 10-15 mins until the potatoes have began to soften up. Remove the tray from the oven.
Tofu & Veggies
- While the potatoes are cooking, crumble the tofu into a large bowl. Toss in the seasoning.
- chop the veggies.
- When you remove the potatoes, slide them over to one side of the pan. Then add the tofu and veggies. Return the pan to the oven to cook for another 20-30 minutes, tossing everything half way through, until the potatoes are done to your liking.
To assemble
- Add a bunch of greens to your bowl. Then add some potato, tofu, veggies, any toppings you'd like, and a drizzle of the sauce if using. Enjoy!
Notes
*I like using extra firm high-protein tofu because you don't have to press the liquid out. However, any firm/extra firm tofu will work, but be sure to press it before crumbling.