This Tofu Scramble Breakfast Bowl recipe is a hearty, nutritious vegan breakfast idea. It comes together quickly and it’s great reheated for meal prep breakfasts!
1 – 14 oz. block extra firm tofu
1/2 Tablespoon olive oil
1 teaspoon turmeric
1/2 teaspoon sea salt (or more to taste)
1/2 teaspoon black pepper
1/4 teaspoon paprika
dash of cayenne
4 cups yukon gold potatoes, cubed
2 Tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1/8 teaspoon paprika
dash of cayenne
1 – 14 oz. can of black beans, drained and rinsed (optional)
Drain liquid from the tofu and press to remove all excess water. Wrap with a clean towel or paper towel and place a heavy skillet on top to drain completely.
While the tofu is draining, chop your potatoes and preheat the oven to 415º. Line a large baking sheet with parchment.
Spread potatoes out onto the baking sheet, drizzle with oil, add seasonings, and give everything a good toss. Bake 30 minutes, removing halfway to stir the potatoes.
While the potatoes are baking, add the tofu to a large skillet and use a spatula to “chop” it until it is crumbled or “scrambled.” Add seasonings and cook over medium heat for 10 minutes, stirring occasionally. Once tofu is heated throughout, turn heat to the lowest setting while the potatoes finish cooking.
Once the potatoes are done, assemble your bowls! Load up tofu, potatoes, black beans, and toppings of your choice. Enjoy immediately or store in the fridge for easy breakfasts!
These can be stored in the fridge and reheated on the stovetop or in the oven.