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Homemade High-Protein Vegan Breakfast Bowl photo
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High-Protein Vegan Breakfast Bowl

This High-Protein Vegan Breakfast Bowl is a delicious way to kickstart your day with nutritious ingredients!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 2 servings

Ingredients

  • 1 14-ounce extra-firm tofu
  • 2 teaspoons olive oil
  • 1 medium clove garlic (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 15-ounce can black beans (drained)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt (optional)
  • 1 medium avocado (halved and sliced)
  • 3/4 cup cherry tomatoes (sliced)
  • Pepitas (pumpkin seeds)
  • Your favorite salsa
  • Sliced scallions
  • Lime wedge (for squeezing over the top)
  • Pinch smoked paprika

Instructions

  • Start by draining the extra-firm tofu. Wrap it in a clean kitchen towel or paper towels and press it gently to remove excess moisture. This will help achieve that perfect scramble texture. Once pressed, crumble the tofu into bite-sized pieces.
  • In a skillet, heat 2 teaspoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to let it burn.
  • Add the crumbled tofu to the skillet, along with dried oregano, cumin, ground turmeric, kosher salt, and black pepper. Stir well to combine and let it cook for about 5-7 minutes, stirring occasionally until the tofu is heated through and slightly golden.
  • In a separate saucepan, heat 1 teaspoon of olive oil over medium heat. Add the drained black beans, chili powder, ground cumin, and salt (if using). Stir and cook for about 5 minutes until heated through.
  • Once the tofu and beans are ready, it’s time to assemble your High-Protein Vegan Breakfast Bowl. Start with a generous scoop of the tofu scramble, followed by the black beans.
  • Top your bowl with sliced avocado, cherry tomatoes, and a sprinkle of pepitas. For an extra kick, add your favorite salsa and sliced scallions.
  • Squeeze a lime wedge over the top of your bowl and finish with a pinch of smoked paprika for that added depth of flavor.

Equipment

  • Skillet
  • Spatula
  • Knife
  • Cutting Board
  • Measuring cups and spoons

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Keep fresh toppings separate until ready to eat for optimal freshness.
  • Reheat tofu and beans in a skillet or microwave before assembling.