If you follow me on instagram, you probably know by now that I love to eat my food from a bowl. Most of the times, I'll make a giant buddha bowl (aka random selection of left overs) for lunch and/or dinner, but why not change things up? This tofu scramble breakfast bowl is so satisfying, oil-free and a great source of plant protein. It's a perfect meal for a Sunday brunch, or you can make it ahead of time as meal prep, and even have it for lunch or dinner!
This Tofu Scramble Breakfast Bowl Recipe Is Oil-Free
Whenever I am cooking at home, I cook mostly oil-free. For some recipes I find it a bit difficult to omit or replace the oil, but usually you can get the same result without using oil. When you are frying vegetables for example, instead of using oil you can simply use water.
A good quality non-stick pan will definitely make your life easier here. You just add a few splashes of water into the pan and cook/fry the vegetables (or whatever food you have, like tofu). When the water is completely evaporated and the vegetables start to stick to the pan and brown, you can add another few splashes of water. With this method, you can even make caramelized onions without oil and without adding sugar.
This Tofu Scramble Breakfast Bowl Is Great For Lunch, Too
When I tested this recipe, I actually made it as a late late breakfast which was more like lunch. I think this savory tofu scramble bowl is not only great for breakfast, but also as a satisfying meal for lunch and dinner.
This recipe is also great for meal prepping. I had made two servings, ate one for lunch and saved the second serving for breakfast on the next day. Just microwave for ~3 minutes and you have a delicious warm and hearty breakfast ready to eat.
Tofu Breakfast Bowl
– 200 g firm tofu
– 400 g potatoes
– 100 g mushrooms
– 100 g tomatoes
– 2 spring onions
– 3 handful of spinach
– 1 tsp turmeric
– 1 tsp paprika
– 1/2 tsp garlic powder
- Preheat your oven to 210°C (410°F).
- Wash the potatoes and cut into little cubes. Spread on a baking tray, add paprika, salt and pepper and mix to coat the potatoes in the spices evenly.
- Wash the mushrooms and tomatoes. Cut them in half and add to the baking tray. Bake for 15-20 minutes until the potatoes are crispy.
- In the meantime, heat a pan with a splash of water over medium high heat. Wash the spring onions and cut into rings. Add the white part of the onion to the pan and save the greens for later. Saute the onions for 1-2 minutes.
- Add the tofu. You can chop it into small cubes or crumble it into the pan. I find that crumbling gives it a more “scrambled” look.
- Fry the tofu for 5 minutes, adding more water as necessary. Then add the turmeric, garlic powder, salt and pepper and cook for another 5 minutes.
- Wash the spinach. Cook the spinach for 1 minute, either in a saucepan or in the microwave.
- When the potatoes are done, assemble everything in a bowl. Top with the green parts of the spring onion and salt and pepper to taste.
If you want to go for a more egg-like flavor, you can add a pinch of kala namak (black salt) to the tofu scramble.