Scrambled Tofu Breakfast Bowl

This delicious healthy vegan breakfast bowl is super filling and full of great flavors! The creamy avocado goes so well with the tofu and the bread!

Hurray, it’s breakfast time!! And what a delicious breakfast I’ve got for you in store! Look at that bowl of goodies – scrambled tofu full of delicious fried mushrooms, fresh tomatoes, crunchy warm Turkish bread and creamy avocado… a breakfast of dreams for me!

Tofu is such a great vessel for flavors. Given that tofu itself is quite bland, you can add whatever spices you like and make it your own. And as you can see, I added lots of spices! The spices I added are garlic granules, sumac, smoked paprika, turmeric, white pepper and seaweed salt. You need to really add flavor to tofu and this is a great combination!

I saw that the seaweed salt I use is no longer available unfortunately which is a pity because it adds such a nice umami flavour. If you can get something similar where you live, make sure to use it! Otherwise, I would suggest grinding up a sheet of nori and adding some of it to the tofu mixture with a bit more salt than the mentioned amount of salt.

Avocado is always a winner for breakfast for me. There’s something very comforting about toast with avocado – my favorite version is with marmite underneath by the way. But here it works so beautifully as well with the tofu and of course on the Turkish bread. Of course, you can use any kind of bread you like, toast would also be good! I just happened to have that bread at home and I love Turkish bread.

I love sprinkling fresh coriander, flaky salt and sumac on top. In case you’re not familiar with the wonderful spice sumac, it’s a Middle Eastern spice that has a very tart, sort of lemony taste. It looks almost like chili but it obviously tastes totally different. Interestingly enough the spice is made from dried berries! We love Sumac and I can only recommend you start using it!

Will you make this for breakfast soon? Or how about my Brussels Sprouts Breakfast Bowl?

Scrambled Tofu Breakfast Bowl

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Total Time 30 mins Servings: 2

Description

This delicious healthy vegan breakfast bowl is super filling and full of great flavors! The creamy avocado goes so well with the tofu and the bread!

Ingredients

Scrambled Tofu

Toppings

Instructions

  1. Crumble the tofu and add to a bowl. Add ground turmeric, smoked paprika powder, garlic granules, white pepper, seaweed salt (or a splash of soy sauce), sumac and salt. Mix everything together very well. 

  2. Heat up olive oil in a pan at medium heat. Add the tofu and fry for one minute while stirring. Then add water, lemon juice and nutritional yeast. Simmer for 4 to 5 minutes. 

  3. In the meantime, chop the cremini mushrooms into small piecces. Add the chopped mushrooms to the tofu and cover the pan with a lid. Turn the heat down to low medium and simmer for 10 minutes while stirring every now and then. 

    If the mixture gets too dry, add some water (a tablespoon at a time).
  4. Remove from the heat and add 1/2 tsp salt and 2 tbsp of water. Mix very well. 

  5. Half and peel the avocado and cut into thin slices. Cut the tomatoes in half. 

  6. Divide the scrambled tofu between two bowls. Add half an avocado and the halved tomatoes to each bowl. Sprinkle with sumac, fresh coriander and flaky salt and add some Turkish bread. Enjoy!

Note

Sumac: The flavor of sumac is quite surprising as the deep red spice is reminiscent of fresh lemon juice. This sweet but sour taste is followed by an astringent powerful punch.

Seaweed salt: I just saw that Just Spices doesn't offer it anymore on their website but it's a blend of nori and salt that adds a umami flavor. You could substitute with a splash of soy sauce.

Keywords: breakfast, breakfast bowl, vegan, vegan breakfast bowl, tofu, scrambled tofu, tofu bowl, vegan breakfast,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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