Name: High-Protein Vegan Breakfast Bowl Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 1 (14-ounce) block extra-firm tofu; 2 teaspoons olive oil; 1 medium clove garlic, minced; 1 teaspoon dried oregano; 1 teaspoon cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon olive oil; 1 (15-ounce) can black beans, drained; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/4 teaspoon kosher salt (optional); 1 medium avocado, halved and sliced; 3/4 cup cherry tomatoes, sliced; Pepitas (pumpkin seeds), for garnish; Your favorite salsa, for serving; Sliced scallions, for garnish; Lime wedge, for squeezing over the top; Pinch of smoked paprika, for garnish

Jump to Recipe

If you’re on the hunt for a vibrant, nourishing start to your day, look no further than this High-Protein Vegan Breakfast Bowl. It’s an absolute delight, balancing bold spices, creamy avocado, and hearty black beans alongside fluffy scrambled tofu. Not only does it fuel your morning with ample protein, but it also bursts with color and texture, making breakfast feel less like a chore and more like a joyful ritual. Whether you’re vegan, plant-curious, or simply craving a wholesome meal, this bowl is here to brighten your mornings and keep you energized for hours.

High-Protein Vegan Breakfast Bowl Recipe

Ingredients You’ll Need

The magic behind this High-Protein Vegan Breakfast Bowl comes from simple, wholesome ingredients that each bring something special to the table. From the creamy avocado to the spiced black beans, every component works together to create a symphony of flavor, texture, and nutrition.

Extra-firm tofu: The protein-packed base that scrambles beautifully and absorbs all the spices for a satisfying bite.
Olive oil: Adds a subtle richness while helping to awaken the garlic and spices.
Garlic (minced): Introduces a fragrant sharpness that perfectly complements the earthiness of the tofu.
Dried oregano: Provides a touch of herbal brightness that lifts the entire dish.
Cumin: Offers warm, smoky undertones to both the tofu and beans.
Ground turmeric: Not only a beautiful golden hue but also a gentle depth of flavor with anti-inflammatory benefits.
Kosher salt: Enhances all the natural flavors and balances the spices.
Freshly ground black pepper: Adds a subtle kick to the tofu scramble.
Black beans (canned, drained): A hearty, protein-rich addition that brings creaminess and texture.
Chili powder: Adds a mild heat and complexity to the beans.
Avocado: Creamy, buttery slices that provide healthy fats and a luscious contrast.
Cherry tomatoes: Their juicy sweetness brightens the bowl and adds freshness.
Pepitas (pumpkin seeds): Offer crunch and extra plant-based protein.
Your favorite salsa: Brings acidity, zest, and personality.
Sliced scallions: Adds a fresh, oniony bite for balance.
Lime wedge: A squeeze of citrus that wakes up all the flavors.
Smoked paprika (pinch): Introduces a subtle smoky note to finish the bowl.

How to Make High-Protein Vegan Breakfast Bowl

Step 1: Prep the Tofu Scramble

This tofu scramble is where the magic truly begins. Start by draining the extra-firm tofu really well to avoid watery scramble. Using a potato masher, crumble the tofu into coarse, bite-sized pieces—think fluffy scrambled eggs. Heat olive oil in a skillet, then add the minced garlic, oregano, cumin, turmeric, salt, and pepper. Stir these spices gently for about a minute until your kitchen is filled with an irresistible aroma. Toss in the tofu and stir to coat it beautifully with the spices. Cook for 5 minutes, allowing the tofu to soak up all those flavors and develop a slightly crispy texture on the edges.

Step 2: Warm the Black Beans

In the same skillet, add a teaspoon of olive oil and your drained black beans. Sprinkle in chili powder, cumin, and a pinch of kosher salt for that perfect savory punch. Warm the beans on medium heat for a couple of minutes, stirring occasionally to meld the spices beautifully into every bean. The beans will add a creamy heartiness to your bowl and pack a powerful protein punch.

Step 3: Assemble Your Bowl

With your tofu scramble and spiced beans ready, it’s time for the fun assembly! Divide the tofu evenly into serving bowls, then spoon over the warm black beans. Arrange the juicy cherry tomatoes and creamy avocado slices on top, adding a sprinkle of kosher salt for extra flavor. Sprinkle generously with pepitas for crunch and texture, add sliced scallions for freshness, and a spoonful of your favorite salsa for a zesty kick. Finish with a pinch of smoked paprika and a squeeze of lime juice for brightness that ties every element together.

How to Serve High-Protein Vegan Breakfast Bowl

High-Protein Vegan Breakfast Bowl Recipe - Recipe Image

Garnishes

Think of garnishes as the little touches that brighten your bowl and elevate the experience. Freshly sliced scallions bring a mild oniony crunch, while pepitas add that satisfying seed crunch that contrasts beautifully with the creamy avocado. A dollop of tangy salsa or hot sauce can introduce another layer of excitement, and a wedge of lime for squeezing adds zing and freshness. Don’t be shy about layering flavors—this bowl loves it!

Side Dishes

This bowl is hearty enough to stand on its own, but if you want to turn your breakfast into a mini feast, pair it with some crunchy whole grain toast or roasted sweet potato wedges. A fresh fruit salad on the side can offer natural sweetness that complements the savory, spiced flavors perfectly. For mornings when you want a little something extra, a glass of freshly squeezed juice or herb-infused water makes a refreshing team player.

Creative Ways to Present

Presentation can make all the difference, and this High-Protein Vegan Breakfast Bowl is begging to be showcased with vibrant, fresh ingredients. Use bowls with bright colors to contrast the yellows and greens of the tofu scramble and avocado. Layer the ingredients artfully rather than tossing them all together, so each color and texture shines through. You can also serve this in a large sharing bowl for a cozy brunch feel or pack it in jars for a grab-and-go style breakfast that’s as Instagram-worthy as it is delicious.

Make Ahead and Storage

Storing Leftovers

This High-Protein Vegan Breakfast Bowl keeps beautifully in the refrigerator for up to three days. Store the tofu scramble and black beans separately in airtight containers to maintain their texture and flavor. Keep fresh avocado slices separate or add them fresh at serving to avoid browning. Cherry tomatoes and garnishes can be prepped ahead but are best added just before eating.

Freezing

Tofu scramble and black beans freeze well, making it easy to meal prep. Freeze in portioned containers or freezer bags for up to one month. Avoid freezing avocado and fresh garnishes—they lose their freshness and texture. When you want a quick breakfast, simply thaw the frozen components overnight in the fridge and assemble your bowl fresh in the morning.

Reheating

Reheat the tofu scramble and black beans gently on the stove over low heat or microwave in short bursts to avoid drying out. Stir occasionally to maintain even warmth. Once heated, transfer back to your bowl and add fresh avocado, tomatoes, and toppings for a vibrant, satisfying High-Protein Vegan Breakfast Bowl that tastes just like freshly made.

FAQs

Can I use silken tofu instead of extra-firm tofu?

Extra-firm tofu is best for this recipe because it holds its shape and gives that perfect scramble texture. Silken tofu is too soft and will turn the dish mushy. Stick with extra-firm for the best results.

Is this bowl suitable for gluten-free diets?

Absolutely! All the ingredients in this High-Protein Vegan Breakfast Bowl are naturally gluten-free. Just make sure your salsa or any pre-packaged ingredients are free from gluten-containing additives.

Can I add other vegetables to this breakfast bowl?

Definitely! Roasted peppers, sautéed spinach, or steamed kale would make fantastic additions. Feel free to customize the bowl with whatever veggies you love or have on hand.

How much protein does this bowl provide?

This bowl is packed with protein primarily from the tofu and black beans. Depending on portion sizes, it can deliver approximately 20 to 25 grams of protein, making it an excellent choice for a nourishing vegan breakfast.

Can I prepare this recipe ahead for meal prep?

Yes! You can make the tofu scramble and spiced beans in advance and store them in the fridge. Assemble the bowl fresh each morning with avocado and toppings to keep everything tasting fresh and delicious.

Final Thoughts

This High-Protein Vegan Breakfast Bowl is more than just a meal—it’s a celebration of flavor, nourishment, and wholesome plant-based eating. I encourage you to try it, play with the components, and make it your own. Once you discover how effortlessly satisfying and delicious a vegan breakfast can be, mornings will never feel the same again.

High-Protein Vegan Breakfast Bowl Recipe

★★★★★

5 from 21 reviews

Author: lilan
Total Time: 20 minutes
Yield: 2–3 servings 1x
Diet: Vegan

Print Recipe

Description

This High-Protein Vegan Breakfast Bowl is a flavorful, nutritious start to your day featuring spiced scrambled tofu, seasoned black beans, fresh avocado, cherry tomatoes, and crunchy pepitas. Packed with plant-based protein and vibrant ingredients, it’s perfect for a wholesome vegan breakfast that’s both satisfying and energizing.

Instructions

Prepare Serving Bowls: Have two or three serving bowls ready and nearby to assemble the breakfast bowl once cooking is complete.
Make Scrambled Tofu: Drain the tofu thoroughly and place it on a large cutting board. Using a potato masher, crumble the tofu into bite-sized pieces. Heat a large skillet over medium heat; once hot, add 2 teaspoons of olive oil followed by minced garlic, dried oregano, cumin, turmeric, kosher salt, and black pepper. Stir frequently and cook until the spices become fragrant, about 1 minute. Add the crumbled tofu to the skillet and stir well to combine all spices and garlic. Cook, stirring occasionally, until the tofu is heated through and slightly golden, about 5 minutes. Divide the scrambled tofu evenly between prepared bowls.
Heat the Beans: Return the skillet to medium heat and add the remaining 1 teaspoon of olive oil. Add the drained black beans along with chili powder and ground cumin. Cook, stirring occasionally, until the beans are heated through, about 2 minutes. Taste and add kosher salt if desired. Spoon the seasoned beans evenly into each bowl over or alongside the tofu.
Assemble the Bowl: Add sliced cherry tomatoes and avocado slices to each bowl. Optionally, sprinkle a pinch of kosher salt on the avocado to enhance flavor. Top each bowl with pepitas, sliced scallions, a pinch of smoked paprika, and your favorite salsa for an added kick. Serve with a lime wedge to squeeze over the top just before eating.