Veggie Power Breakfast Bowl
Veggie Power Breakfast Bowl
1
This recipe is for one serving and tastes best fresh. However, for meal prep, you can triple the serving by making a large batch of quinoa or rolled oats, using the full block of tofu, preparing a large batch of veggies, and a whole can of black beans. Hold off on adding toppings like tomatoes and avocado, as well as any additional toppings, until you're ready to serve.
Ingredients
The Base
- cooked quinoa or rolled oats, 1 cup
- plant based milk or veggie broth for cooking
For the Tofu Scramble:
- tofu, 1 block (extra firm)
- evoo or other cooking oil
- turmeric, 1 tsp
- nutritional yeast, 1 tbsp
- other spices, like paprika, garlic, onion, oregano
- salt & pepper, to taste
- For the Veggies:
- mixed veggies of choice, 1-2 cups chopped (such as bell peppers, onions, spinach, mushrooms)
- black beans, 1/4 cup drained & rinsed
- cherry tomatoes, 1/4 cup sliced
- avocado, 1/2 sliced
- salt & pepper, to taste
Additional Toppings
- fresh chopped cilantro
- hot sauce or salsa
Additional Optional Nutrient Fillers:
- hemp seeds
- ground flax
- sunflower seeds
- pumpkin seeds
Directions
Cook quinoa or oats in broth or water according to package instruction.
- To prep the tofu, completely drain the tofu and slice it horizontally. Wrap it in a kitchen towel, place it on a cutting board, and top it with something heavy like cookbooks to drain out even more moisture. Let that sit for 15-20 minutes.
While the tofu sits, work on your veggie sauté, then return to the tofu.
- Remove the tofu and crumble it into a small bowl. You can do this by chopping it up or using your hands/fingers.
- Season generously with a mix of your favorite spices, adding turmeric for taste and color, plus some EVOO. Scramble the mixture with a fork.
- Add it to a skillet over medium heat and cook for about 5-7 minutes.
- Assemble your breakfast bowl with quinoa or oats, tofu, black beans, and your choice of toppings.