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.
Ingredients
Scale
Scrambled Tofu
- 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
Seasoned Black Beans
- 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)
Fresh Toppings
- 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
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.
Notes
- Use extra-firm tofu for best texture in the scramble.
- Drain tofu well to avoid excess moisture in the scramble.
- Feel free to customize toppings based on preference or availability.
- To make this recipe lower in fat, reduce the amount of olive oil used.
- Avocado adds healthy fats and creaminess – don’t skip it!
- This dish can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing and assembling
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 bowl (approx. 1/3 of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 22 g
- Cholesterol: 0 mg
Keywords: vegan breakfast, tofu scramble, high-protein vegan, plant-based breakfast, black beans, healthy breakfast bowl
