Weekend Tofu Scramble Bowls

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

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!

🍛 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!

📝 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.

🍛 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!

1. Get Roasting:

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

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.

🤷‍♀️ Weekend Tofu Scramble Bowls FAQs

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

Lazy weekend tofu scramble bowls with over 32g protein. Complete with spiced breakfast potatoes, roasted mushrooms and juicy tomatoes.

5 from 18 votes

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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