enjoy this easy to make tofu quinoa scramble bowl for breakfast, brunch, lunch or dinner! filled with roasted veggies and yummy tofu quinoa scramble it is delicious and filing.
Over the summer I was away and the hotel we stayed at had a tofu quinoa scramble on the menu. I was of course just impress that there was even tofu on the menu but then I ordered it and knew I had to make a version for myself at home. This tofu quinoa scramble bowl takes about 30 minutes to make. You can use any veggies you have in your house and it can be enjoy for any meal.
How to Cook Quinoa Fast
There’s a few tricks in this recipe that help to speed along the cooking process. The first being to use frozen quinoa. It cooks up in a few minutes, it is fluffy and delicious. I love using frozen quinoa for so many things. If you don’t want to use frozen quinoa you can always prep the quinoa ahead of time or you can cook it on the spot. It will just add a few extra minutes of cooking time.
How to Roast Potatoes Quickly
Potatoes do take a little longer to roast than tomatoes and zucchini but with a few tricks you will be roasting them quicker than ever.
- Yellow potatoes are softer, therefore they cook quicker.
- Microwave before cutting them. It will help to already start to cook them ahead of time.
- Cut the potatoes into smaller even-sized pieces. The smaller you cut them the quicker they cook.
- Don’t be afraid to turn your oven up. This will help everything to roast quicker.
Tofu Quinoa Scramble Bowl FAQ
- Can I use other veggies? Of course this is a great way to use up any veggies you have laying around!
- Can this be made without tofu? If you wanted to substitute it for some chickpeas or even the Just Egg.
- What would be a good sauce/dressing on here? Everything has a lot of great flavor on its own but if you like to add sauce you can add hot sauce, buffalo sauce, ketchup, vegan pesto, or vegan ranch.
- What can I substitute baby kale with? If you can’t find it you can use spinach or mixed greens.
More Breakfast Recipes
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Tofu Quinoa Scramble Bowl
Ingredients
Roasted Veggies
- 16 grape tomatoes (about 2.5 ounces/75g)
- 2 patty pan squash or ½ zucchini (about 7 ounces/200g)
- 1 medium gold potato (about 7.5 ounces/212g), chopped
- 1 ½ teaspoons (8ml) olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
Tofu Quinoa Scramble
- ½ block (about 8 ounces/227g) extra firm tofu
- ¾ cup (90g) frozen quinoa
- 1 teaspoon (5g) vegan butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- Few large handfuls baby kale (about 2.5 ounces/70g)
Instructions
- Preheat oven to 425°F (218°C).
- Microwave potato for 1 minute and 30 seconds. In the meantime add the chopped zucchini, and whole cherry tomatoes to a baking dish. Once potato is done carefully cut it into small pieces (it may be hot). Drizzle with oil and seasonings. Toss to mix. Cook in oven for 25 minutes, giving it a shake halfway through.
- Meanwhile, add the vegan butter and frozen quinoa into a pan. Use your hands to crumble the tofu into the pan.
- Add the seasonings and cook for 5 to 10 minutes over medium heat until everything is warmed through.
- Once the veggies are done add them to a plate with the baby kale and top with tofu quinoa scramble.
- Garnish dish if desired or add any sauces.
Video
Notes
- To reheat simply microwave for 1 to 2 minutes.
Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
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