Tofu Quinoa Scramble Bowl
Looking for the best vegan breakfast? Try this amazing tofu quinoa scramble bowl! Filled with roasted veggies, tofu, quinoa!
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.
Tried this recipe?Let us know how it was!