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Tofu Scramble Brunch Bowl

Tofu Scramble Brunch Bowl

This rainbow tofu scramble brunch bowl transforms humble tofu into a protein-rich, flavorful vegan breakfast that rivals any egg dish. Packed with vegetables, crispy potatoes, and creamy avocado, it's a complete meal that's as nutritious as it is delicious.
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Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 2

Equipment

  • Baking sheet
  • Large non-stick skillet
  • Mixing bowls
  • Cutting board and knife
  • Measuring spoons
  • Spatula
  • Kitchen towel for pressing tofu

Ingredients
  

For the Tofu Scramble

  • 1 block 14-16 oz extra-firm tofu
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon black salt kala namak (optional but gives that eggy flavor)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsweetened plant milk
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1/2 red bell pepper diced
  • 1 cup mushrooms sliced
  • 2 cups fresh spinach or kale
  • 2 green onions thinly sliced

For the Roasted Potatoes

  • 2 medium potatoes any variety, diced into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme or rosemary
  • Salt and pepper to taste

For Assembly

  • 1 avocado sliced
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh cilantro or parsley chopped
  • Hot sauce or salsa optional
  • 1/4 cup microgreens optional
  • Toasted bread for serving optional

Instructions
 

  • Prep the potatoes: Preheat your oven to 425°F (220°C). Toss the diced potatoes with olive oil, paprika, herbs, salt, and pepper on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and crispy. (Pro tip: Spreading them out is key – crowded potatoes steam instead of roast, and nobody wants soggy potatoes!)
  • Press the tofu: While the potatoes are roasting, drain your tofu and give it a good press. No fancy tofu press? No problem! Wrap it in a clean kitchen towel, place something heavy on top (like a cast iron skillet or a few cookbooks), and let it sit for 10 minutes. We're not making tofu jerky here – just getting rid of the excess moisture.
  • Mix your flavor bomb: In a small bowl, whisk together nutritional yeast, turmeric, black salt (if using), garlic powder, onion powder, black pepper, and plant milk. This magical mixture is what transforms bland tofu into "where have you been all my life" scramble.
  • Start the sauté: Heat olive oil in a large non-stick skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent. Add the bell pepper and mushrooms, cooking for another 3-4 minutes until they begin to soften.
  • Create the scramble: Crumble the pressed tofu directly into the skillet with your hands. Aim for varying sizes of crumbles – not uniformly small pieces. Pour your seasoning mixture over the tofu and gently fold everything together. Cook for 5-7 minutes, stirring occasionally but not constantly (we want some pieces to get slightly browned).
  • Add the greens: Toss in the spinach or kale and green onions. Cook for another 2 minutes until the greens are just wilted. Taste and adjust seasonings – don't be shy with salt if needed!
  • Assemble your masterpiece: Divide the roasted potatoes between two or three bowls. Add a generous scoop of tofu scramble alongside. Arrange the avocado slices and cherry tomatoes artfully around the bowl. Who says vegan food can't be pretty?
  • Garnish and serve: Sprinkle with fresh herbs and microgreens if using. Add a dash of hot sauce if you like heat. Serve immediately with optional toast for scooping up every last bite.

Notes

  • The type of tofu really matters! Always use extra-firm or firm tofu for scrambles. Silken or soft tofu will turn into a sad, soggy mess faster than you can say "where's my protein?"
  • Black salt (kala namak) is optional but worthwhile for that authentic eggy flavor. It has a sulfurous taste that mimics eggs remarkably well.
  • Nutritional yeast isn't just for flavor – it also adds B vitamins that are often lacking in vegan diets.
  • If you're short on time, you can microwave the diced potatoes for 3-4 minutes before roasting to speed up the cooking process.
  • For meal prep, store the tofu scramble and potatoes separately from fresh ingredients like avocado and tomatoes.
  • Don't skip pressing the tofu! Even a quick 10-minute press makes a huge difference in the final texture.
  • Consider:
    • This recipe is 100% vegan and can be gluten-free (just ensure your nutritional yeast is certified GF)
    • Main allergen: Soy (from tofu) - unfortunately, this is the star ingredient and can't be substituted
    • Great for meal prep - the scramble reheats beautifully, just keep the avocado separate
    • While best enjoyed fresh, components will keep refrigerated for 3-4 days
    • Perfect for breakfast, brunch, or even breakfast-for-dinner nights
    • Can be packed in a container for on-the-go breakfast