Scrambled Tofu Breakfast Bowl

I’m so into breakfast lately. It’s been many years given that I was fired up about breakfast for far more than a day or two. A couple of months in the past we switched from consuming Large mugs of coffee 1st factor in the morning, to consuming a number of teeny tiny espresso-sized cups of coffee. Given that that tiny alter, my morning caffeine intake is significantly less of a JOLT and much more of a slow and regular drip into my program. Aside from having to fight the mind-boggling urge to down my small shot-sized coffee in a single gulp and violently slam the empty cup on the counter whilst yelling, “ANOTHER!”, it’s been a rather pleasant modify.

Now I truly have room for breakfast in the morning and I’ve been on a savoury meals kick. Sweet breakfasts just don’t sound right to me. We’ve been eating a entire lotta tofu, in breakfast sandwiches, tofu scrambles, and hashes.  Today I’m sharing a delicious tofu scramble breakfast bowl. Recently, I’ve been leaning towards the comfort foods side of items, not the light “January foods” side of factors. I consider this recipe strikes a healthful stability amongst the two.

We commence with a bed of total wheat couscous. I’m a fan of entire wheat couscous – it’s full of fibre and protein, helps make a cost-efficient substitute for quinoa, and it’s fast to put together. William and I are thankful to have no actual cause to stay away from gluten and couscous is a mainstay in our diet plan.

Layer garlicky sautéed kale and mushrooms (white button and Cremini), and scrambled tofu onto your grain of decision. For the scramble, the tofu is pressed, crumbled, and sautéed until finally golden brown. It’s flavoured with a thick sauce of dietary yeast, turmeric, kala namak, garlic powder, onion powder, and water. The kala namak (black salt) provides a pungent, sulfurous flavour that’s reminiscent of the flavour of eggs.

(Left) Scramble sauce (dietary yeast, water, garlic and onion powder, kala namak, and turmeric. (Right) Pressed and crumbled additional-firm tofu, sautéed in olive oil and mixed with “scramble sauce”.

Best this savoury breakfast bowl with your favourite fresh toppings to feel like a appropriate “healthy breakfast individual”. I utilised halved grape tomatoes, sliced green onion (a necessity), pea sprouts and a sprinkle of not-as well-sweet granola for crunch (Nature’s Path Pumpkin Flax granola). I would’ve extra some chopped avocado but sadly all the ones I had on hand were hard as rock

For an Instagram-worthy breakfast bowl, cook the tofu, kale and mushrooms individually (as explained in the recipe.) For something quickly and straightforward: brown the tofu slightly, then cook the kale and mushrooms alongside the tofu, and coat all three elements with the “scramble sauce”. Not as pretty, but damn scrumptious.

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Scrambled Tofu Breakfast Bowl

Prep 15 minutes

Cook 20 minutes

Complete 35 minutes

Servings 2 bowls

A hearty breakfast bowl of savoury scrambled tofu, garlicky mushrooms and kale on a bed of complete wheat couscous. Include your favourite toppings for a fresh and nutritious breakfast!

Substances

Breakfast Bowl

• 1-two cups cooked entire wheat couscous (cook with vegetable broth for a lot more flavour)
• one tbsp olive oil (divided)
• two cups kale, de-stemmed and chopped
• 1 cup quartered Cremini and white button mushrooms
• two cloves garlic, minced (divided)
• salt, to taste
• black pepper, to taste
• scrambled tofu
  • one/2 block added-company or company tofu, pressed &amp crumbled into bite sized chunks
  • 1/two tbsp olive oil
  • 1 one/2 tbsp nutritional yeast flakes
  • one  1/2 tbsp water
  • 1/four tsp garlic powder
  • one/four tsp onion powder
  • one/four tsp fine grind kala namak salt  (black salt - can sub for sea salt)
  • one/eight tsp/pinch of turmeric

Toppings

• ripe avocado, pea sprouts, chopped green onion, granola, halved grape tomatoes

Guidelines

Put together couscous according to package deal instructions.

In a medium-sized pan, heat 1/two tbsp olive oil over medium-large heat. Add chopped kale and one clove of minced garlic. Cook, stirring typically, until finally the kale is nearly tender. Sprinkle with salt and cook until tender. Set aside.

In the same pan, heat 1/two tbsp olive oil in excess of medium-higher heat. Add mushrooms and 1 clove of minced garlic. Sprinkle with salt and pepper and cook, stirring frequently, until mushrooms are golden brown and tender. Set aside.

Scrambled Tofu

In a modest bowl or ramekin/custard cup, combine dietary yeast, water, garlic powder, onion powder, kala namak, and turmeric. Stir well.

In a medium-sized pan, heat 1/two tbsp olive oil above medium-higher heat. Include crumbled tofu and cook, stirring frequently, right up until the tofu is primarily golden-brown.

Push the tofu to one side of the pan and pour the "scramble sauce" above the tofu. Stir to coat the tofu and cook for 1-two minutes, or till the sauce is absorbed. Set aside.

Assembly

Divide cooked couscous, kale, mushrooms, and tofu scramble between 2 bowls. Add your favourite toppings (ripe avocado, pea sprouts, green onion, granola, and grape tomatoes) and appreciate!

Recipe Notes

For an Instagram-worthy breakfast bowl, cook the tofu, kale and mushrooms separately (as explained in the recipe.) For one thing quickly and straightforward: brown the tofu slightly, then cook the kale and mushrooms alongside the tofu, and coat all three substances with the "scramble sauce".

Courses Breakfast

Cuisine Vegan

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