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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
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Course: Breakfast
Cuisine: All
Keyword: tofu scramble, vegan tofu scramble, weekend tofu scramble bowls
Cook Time: 20 minutes
Total Time: 20 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