Scrambled Tofu Breakfast Bowl (Printable Version)

A hearty vegan breakfast combining spiced scrambled tofu with savory mushrooms and fresh kale over nutty whole wheat couscous.

# What You'll Need:

→ Scrambled Tofu

01 - 7 oz firm tofu, drained and crumbled
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon ground turmeric
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground black pepper
06 - 1/2 teaspoon sea salt
07 - 1 tablespoon nutritional yeast, optional

→ Sautéed Mushrooms

08 - 5 oz cremini or button mushrooms, sliced
09 - 1 tablespoon olive oil
10 - 2 garlic cloves, minced
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Sautéed Kale

13 - 2 cups kale, stems removed, leaves chopped
14 - 1 teaspoon olive oil
15 - Pinch of salt

→ Whole Wheat Couscous Base

16 - 2/3 cup whole wheat couscous
17 - 3/4 cup boiling water
18 - 1/4 teaspoon salt

→ Garnishes

19 - Fresh parsley, chopped
20 - Avocado, sliced
21 - Cherry tomatoes, halved
22 - Lemon wedges

# How To Make It:

01 - Place couscous and salt in a heatproof bowl. Pour boiling water over the mixture, cover tightly, and let stand for 5 minutes undisturbed. Fluff with a fork and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add crumbled tofu with turmeric, paprika, black pepper, and salt. Cook for 5 to 7 minutes, stirring gently, until heated through and lightly golden. Stir in nutritional yeast if using. Transfer to a plate and cover to retain warmth.
03 - In the same skillet, add olive oil over medium heat. Add sliced mushrooms and cook for 4 to 5 minutes until they begin to brown. Add minced garlic, salt, and pepper; cook for 2 additional minutes until fragrant and mushrooms are tender.
04 - Add olive oil to the skillet over medium heat. Add chopped kale with a pinch of salt. Cook for 2 to 3 minutes, stirring frequently, until wilted and bright green.
05 - Divide couscous evenly between 2 bowls. Top each with scrambled tofu, sautéed mushrooms, and kale. Add desired garnishes and serve immediately.

# Expert Advice:

01 -
  • Nineteen grams of protein that actually keeps you full, no crash at ten in the morning.
  • Comes together in thirty-five minutes total, making it realistic on weekdays when you're already running behind.
  • Everything cooks in one skillet, which means minimal cleanup before you've even had your coffee.
  • The golden turmeric tofu tastes almost nothing like bland, which surprises most people the first time.
02 -
  • Tofu needs to be properly drained before cooking or it will steam instead of developing any texture, so if you have time to press it between paper towels for five minutes, do that and thank me later.
  • Don't use high heat on the mushrooms or the garlic will burn before they've finished browning, medium heat is slower but gives you much better results.
03 -
  • If you're cooking for two and one person is coming later, keep the couscous, tofu, and mushrooms warm separately in covered containers so everything stays fresh and hot when you assemble.
  • The nutritional yeast seems like it might be optional but it genuinely adds a layer of savory richness that changes the entire experience, especially if you're someone who misses those deeper flavors.
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