Is the meal bowl trend ever going to end? Or maybe it has ended and I’m the last to know. It’s possible! Typically I partake in the meal bowl for lunch or dinner, but I figured I’d mix things up a bit and do Tofu Scramble Bowls for breakfast.
If, like me, you’re not a morning person, you’ll be happy to know that the components of these Tofu Scramble Bowls can be made in advance, then assembled, warmed up in the microwave, and ready to eat in mere minutes. So this is pretty much the perfect meal prep breakfast for anyone who likes that first meal of the day to be a substantive one.
Tofu scramble is good at replicating the look and feel of scrambled eggs, but some recipes can be lacking in the taste department. To amp up the flavor, I added garlic cloves and some fresh summer vegetables too. I also like to add plenty of freshly ground black pepper–not only to boost the flavor of the scramble, but also because the tofu scramble contains turmeric and black pepper helps the body absorb turmeric’s curcumin better. And cucurmin is what makes turmeric so good for you!
To round out this breakfast with some carbs, I’ve added some smoky red potatoes and toast. The toast is totally optional, but I personally find it impossible to have a savory breakfast without a little triangle of toast to accompany it. I also love adding sun-dried tomatoes (make your own if you’re growing cherry or grape tomatoes this summer!), which complement both the potatoes and the tofu scramble.
Photos by Ana Stanciu
Garden Tofu Scramble Bowls with Smoky Red Potato Hash
These hearty vegan bowls are perfect for meal prep - and super high in protein too!
For the Smoky Red Potato Hash:
- 2 tablespoons avocado oil
- 1 pound red potatoes diced (uniform pieces, about 1/2-inch in size)
- 1 small onion diced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Garden Tofu Scramble:
- 1 14-ounce package firm tofu, pressed for at least 30 minutes and drained
- 1 tablespoon nutritional yeast
- 1 teaspoon ground turmeric
- 1 tablespoon avocado oil
- 2 cloves garlic minced
- 1 small zucchini cut into thick half moons
- 1/2 red bell pepper diced
- 1 cup loosely packed baby arugula or spinach
- Salt and pepper to taste
For the Bowls:
- 1 cup sun-dried tomatoes
- 4 slices whole grain toast halved on the diagonal
- Thinly sliced green onions to garnish (optional)
Crumble the tofu into a large bowl. Add the nutritional yeast and turmeric; toss to coat.
Heat 2 tablespoons of oil in a skillet over medium heat. Add the potatoes and diced onion and cook for 10 minutes, stirring occasionally. Stir in the paprika and garlic powder; cook for 5 minutes more, or until the potatoes are lightly browned and tender. Season to taste with salt and pepper.
Transfer the potatoes into 4 large bowls. Return the skillet to medium heat and add 1 tablespoon of oil. Add the garlic, zucchini, and bell pepper to the skillet and cook for about 5 minutes, or until the vegetables are tender without being too soft. Stir in the crumbled tofu. Continue to cook until the tofu has heated through, 3-5 minutes more. Stir in the arugula or spinach and season to taste with salt and pepper.
Divide the the tofu scramble mixture into the bowls with the potatoes, then add the sun-dried tomatoes and pieces of toast. Garnish with green onions, if desired, and serve immediately.