Wake up to a wonderful vegetarian breakfast bowl filled with veggies and tofu scramble! It’s a healthy and flavorful way to start your morning!
Get your veggies in first thing in the morning with this Vegetarian Breakfast Bowl!
Here are some reasons why this is a great breakfast:
- You’ve got filling protein from the tofu scramble
- There’s healthy nutrients from the veggies
- And, delicious flavor from the fresh herbs and seasonings
An added bonus is that this dish works well for meal prepping! First, saute some veggies with some fresh herbs and additional seasonings. While the veggies cook, prepare my Tofu Scramble. Add equal portions of both the veggies and scramble to a bowl, and you’ve just made a tasty breakfast!
Another cool thing about this recipe is that it is easily adaptable! I like using onions, mushrooms, and spinach. However, feel free to throw in your other favorite veggies. Carrots, bell peppers, and broccoli would all taste awesome in this dish! I’d also recommend topping the breakfast bowls with freshly sliced avocado and a dash or two of hot sauce.
Speaking of hot sauce, what’s your favorite? I had this one at a restaurant once and it has been my favorite hot sauce ever since. Sriracha is always a classic in our house as well. Are you a fan of hot sauce? Let me know in the comments below!
Vegetarian Breakfast Bowls
An easy and healthy way to start your morning!
- 16 oz. medium firm tofu, drained
- 1 1/2 Tablespoons oil
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 Tablespoon nutritional yeast
- 2 green onions, thinly sliced
- 1 Tablespoon oil
- 1/2 medium onion, diced
- 4 oz. cremini mushrooms, sliced
- 2 teaspoons fresh rosemary, chopped
- Salt and pepper, to taste
- 2 cups baby spinach, roughly chopped
- Sliced avocado
- Hot sauce
- Shredded cheese
Drain the liquid from the tofu package and squeeze between two paper towels to remove excess liquid, set aside. Heat 1 1/2 tablespoons of oil in a medium frying pan over medium heat. Crumble the tofu over the pan. The tofu will continue to crumble as you stir, so don’t worry if there are a few larger chunks.
Add the turmeric, garlic powder, and salt and pepper to the tofu and stir to combine. Cook for 10-15 minutes, stirring occasionally, until any extreme excess liquid has evaporated. The tofu will begin to turn even more yellow as it cooks from the turmeric. There will still be some liquid, but there should not be much once it is finished. At this point, add the nutritional yeast and stir to combine. Cook for one more minute, remove from heat, and top with the sliced green onions.
While the tofu scramble is cooking, heat the 1 Tablespoon of oil in a medium frying pan over medium heat. Once warm, add the onion and mushrooms and cook for about 10 minutes, or until cooked to your liking. Add the fresh rosemary and the salt and pepper, and stir to combine. Add the roughly chopped baby spinach and continue to cook until the spinach is wilted and fully cooked. Remove from heat.
Divide the tofu evenly between two to three bowls or meal prep containers, and then evenly distribute the veggies between the same two to three bowls or meal prep containers. Add preferred toppings (avocado, hot sauce, etc.) and enjoy (or save for later if you are meal prepping!)!