This savory veggie breakfast breakfast bowl recipe perfectly combines sautéed vegetables and tofu scramble for a light and nutritious breakfast, with a refreshing and filling finish to each bite with a sprouted grain smashed avocado toast.
Tofu Veggie Breakfast Bowl
If you’re a salty, savory breakfast lover – or a plant-based eater that misses their morning eggs, this veggie breakfast bowl is for you.
Basically, we chopped up the vegetables we love, cooked them with our favorite leafy green and paired it with our quick tofu scramble.
Of course, we couldn’t forget a plant-based staple: avocado toast.
We use Ezekiel sprouted grain bread, it’s a light, healthy and nutritious option when compared to a whole wheat option.
You can always substitute the vegetables for whatever you like or what’s in your fridge.
Savory Veggie Breakfast Bowl
Sautéed veggies and greens, tofu scramble, and a side of avocado toast.
- 14 oz tofu extra firm
- 1 tbsp olive oil extra virgin
- 1-2 cloves garlic minced
- 1/2 tsp sea salt
- 1/2 tsp crushed black pepper
- 1 tsp turmeric
- 1/2 tsp paprika
- 1 tbsp vegetable broth
- 1 cup red onion chopped
- 1 cup green pepper chopped
- 1 cup mushrooms chopped
- 2 cups spinach
- 1-2 tsp garlic salt
- 1 tsp black pepper
- 1/2 tsp chili powder
- oil for pan olive
- 2 slices Ezekiel sprouted grain bread or bread of choice
- 1/2 avocado
- garlic salt for topping
Slice tofu into 1 inch slices and press (for at least 5 minutes)
Prepare medium fry pan over medium heat with olive oil
Add tofu and scramble with a fork
Add spices and stir to coat (it should turn yellow)
Add vegetable broth and minced garlic, stir well
Let cook for 2-3 minutes, stirring frequently
Add chop vegetables to a fry pan over medium heat with oil
Add spices, stir
Cook for 5-8 minutes stirring frequently
Add spinach to pan, stirring until cooked down
Combine in a bowl with tofu scramble
Toast 2 slices of bread to desired taste
Mash half of the 1/2 avocado to each slice
Finish with garlic salt