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Home » Recipes » Breakfast

Weekend Tofu Scramble Bowls

November 24, 2023 by Richard

🌾 GF
🥜 NF
+30g Protein
< 30 Mins
Jump to Recipe

Weekend tofu scramble bowls! Vegan, gluten free and over 32g protein with spiced breakfast potatoes, roasted mushrooms and juicy tomatoes.

weekend tofu scramble bowls

If you're looking for the easiest breakfast that takes only 20 mins to cook, let me show you these weekend tofu scramble bowls! They're vegan, gluten free and pack a protein punch with over 32g per portion! What's more, you'll only need to wash up a single roasting tin and a single frying pan - which is a far cry from how I usually make breakfast!

Think roasted mushrooms, bursting juicy cherry tomatoes, crispy roasted breakfast potatoes and the most flavoursome tofu scramble of all time. Make these breakfast bowls once and I guarantee you'll be making them every weekend!

perfect breakfast
Jump to:
  • 🍛 Ingredients for my weekend tofu scramble bowls
  • 📝 A Tip for Perfect Breakfast Potatoes!
  • 🍛 How to Make Weekend Tofu Scramble Bowls
  • 🤷‍♀️ Weekend Tofu Scramble Bowls FAQs
  • Weekend Tofu Scramble Bowls

🍛 Ingredients for my weekend tofu scramble bowls

Let's have a look at the fresh beautiful produce that makes up these wonderful breakfast bowls. As always, the full recipe is at the bottom of this page, so just scroll there if you're already hangry this mornin!

weekend tofu scramble bowls

For the Potatoes, Tomatoes and Mushrooms

  • New potatoes, cubed
  • Dried thyme
  • Paprika
  • Cherry tomatoes
  • Baby button mushrooms
  • Olive oil
  • Flaky sea salt
  • Ground black pepper

For the Scramble and Spinach

  • Firm tofu, drained
  • Spinach
  • Vegetable stock/broth
  • Turmeric powder
  • Paprika
  • Fine sea salt (or kala namak “black salt” if you have it)
  • Freshly ground black pepper
  • Unsweetened soy milk, or any plant-milk
  • Small bunch of chives, finely chopped
  • Avocado, for serving
Tofu Scramble

📝 A Tip for Perfect Breakfast Potatoes!

For this recipe, we're roasting our tomatoes, mushrooms and potatoes together. This could be problematic because all these ingredients tend to cook at different speeds. This is why it's important to slice your potatoes nice and small.

Try to keep them no bigger than 1cm cubes, otherwise they won't be golden and crispy by the time your tomatoes and mushrooms are done! Also, be sure to use a waxy variety of new potatoes, rather than floury ones, as they'll cook faster and hold their shape better.

breakfast potatoes

🍛 How to Make Weekend Tofu Scramble Bowls

Just two steps this time! See, I told you these were the easiest breakfast bowls on earth! Full recipe card at the bottom of the page, as always!

roasting tin

1. Get Roasting:

  • Preheat oven to 200°C.
  • Toss potatoes, mushrooms and tomatoes in a roasting tin.
  • Roast for 20 mins.
tofu scramble

2. Scramble and spinach:

  • Crumble tofu in a hot pan.
  • Add spinach, pour broth, simmer.
  • Season tofu, stir in plant milk, cook, sprinkle with chives.
tofu scramble bowl

🤷‍♀️ Weekend Tofu Scramble Bowls FAQs

Q: Can I use different kinds of tofu?

A: Absolutely! Firm or extra-firm tofu works best for a hearty scramble, but you can experiment with different textures based on your preference.

Q: What can I substitute for spinach in the bowl?

A: Feel free to switch out spinach for kale or raw rocket/arugula. It's a flexible recipe, so use what you have on hand.

Q: Can I make the tofu scramble ahead of time?

A: Yes! The tofu scramble reheats well, making it a convenient option for meal prep. Store it in an airtight container in the fridge and reheat when ready to assemble your bowl.

All full up after breakfast or ready for lunch? How about something quick and light like my Instant Kale Noodles? Or something more substantial maybe? Like my Tempeh Tikka Masala!

weekend tofu scramble bowls
weekend tofu scramble bowls

Weekend Tofu Scramble Bowls

Lazy weekend tofu scramble bowls with over 32g protein. Complete with spiced breakfast potatoes, roasted mushrooms and juicy tomatoes.
5 from 18 votes
Print Pin Rate
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Course: Breakfast
Cuisine: All
Keyword: tofu scramble, vegan tofu scramble, weekend tofu scramble bowls
Cook Time: 20 minutes minutes
Total Time: 20 minutes minutes
Servings: 2
Calories: 560kcal
Author: Richard

Equipment

  • Oven
  • Large bowl
  • Roasting sheet
  • Large non-stick frying pan

Ingredients

For the Roasted Potatoes, Tomatoes, and Mushrooms

  • 500 g new potatoes cubed
  • ½ teaspoon dried thyme
  • ¼ teaspoon paprika
  • 250 g cherry tomatoes
  • 150 g baby button mushrooms
  • 2 teaspoon olive oil
  • 1 teaspoon flaky sea salt
  • ½ teaspoon ground black pepper

For the Tofu Scramble and Spinach

  • 450 g firm tofu drained
  • 80 g spinach
  • 150 ml vegetable stock/broth
  • ⅛ teaspoon turmeric powder
  • ¼ teaspoon paprika
  • ¼ teaspoon fine sea salt or kala namak “black salt” if you have it
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoon unsweetened soy milk or any plant-milk
  • Small bunch of chives finely chopped

For Serving

  • ½ avocado sliced
Metric - US Customary

Instructions

To Make the Potatoes, Tomatoes and Mushrooms

  • Preheat the oven to 200 °C.
  • In a large bowl, toss the new potatoes with the thyme and paprika until evenly coated.
    500 g new potatoes, ½ teaspoon dried thyme, ¼ teaspoon paprika
  • Place the seasoned potatoes on a roasting sheet and push to one side.
  • Add the cherry tomatoes and mushrooms, each taking up a third of the roasting sheet then drizzle everything with the olive oil and season with salt and pepper.
    250 g cherry tomatoes, 150 g baby button mushrooms, 2 teaspoon olive oil, 1 teaspoon flaky sea salt, ½ teaspoon ground black pepper
  • Roast in the preheated oven for 20 minutes.
  • While the veggies roast, make the scramble and spinach.

To Make the Tofu Scramble and Spinach

  • Place a large non-stick frying pan over medium heat. Once hot, crumble in the tofu and push to one side of the pan. Add the spinach to the other side.
    450 g firm tofu, 80 g spinach
  • Pour the vegetable stock/broth over the tofu and cover the pan with a lid. Allow to simmer until the spinach wilts and becomes tender, about a minute.
    150 ml vegetable stock/broth
  • Remove the spinach from the pan and place in a covered bowl to keep warm. Allow the tofu to simmer until all the stock has been absorbed (about 5 mins).
  • Add the turmeric, paprika, fine sea salt and black pepper to the tofu and stir to combine.
    ⅛ teaspoon turmeric powder, ¼ teaspoon paprika, ¼ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper
  • Reduce the heat to low and stir in the plant milk. Cook for a further minute to heat through then sprinkle with the chives.
    3 tablespoon unsweetened soy milk, Small bunch of chives

To Serve

  • Divide the tofu scramble, spinach, tomatoes, mushrooms, potatoes and avocado between two bowls. Serve and enjoy.
    ½ avocado

Nutrition

Calories: 560kcal | Carbohydrates: 64g | Protein: 32g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 1837mg | Potassium: 2081mg | Fiber: 14g | Sugar: 9g | Vitamin A: 4904IU | Vitamin C: 96mg | Calcium: 410mg | Iron: 8mg

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Reader Interactions

Comments

  1. Jessica

    November 24, 2023 at 9:35 pm

    5 stars
    Ooh this is calling my name!

    Reply
  2. Nikki Stoyko

    December 26, 2023 at 4:12 pm

    5 stars
    Tofu bowls are LIFE!!! Delicious!

    Reply
  3. Kelsey

    December 28, 2023 at 10:31 pm

    5 stars
    Super easy, and tasty! Very filling and comforting! 5 stars from me, and my little one, which is a hard review to get from her! She said “thanks for making this mom! Yum!”

    Reply
  4. Mary

    January 06, 2024 at 9:04 pm

    5 stars
    Super filling breakfast, and a lot quicker than expected to throw together! Added nutritional yeast and a few more spices to the tofu for extra flavor and a b12 boost, but this is definitely heading into the normal weekend rotation!

    Reply

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I’m cookbook author Richard Makin. 

Every delicious recipe on this site is:

  • 100% vegan - proudly plant-based, forever. 
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  • Packed with at least 15g protein, per portion 💪

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