Breakfast

Tofu Scramble Vegan Breakfast Bowl

Name: Tofu Scramble Vegan Breakfast Bowl
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Vegan
Ingredients: 1 block of firm tofu; 1 tablespoon olive oil; 1/2 onion, diced; 1 bell pepper, diced; 2 cups spinach; 2 cloves garlic, minced; 1 teaspoon turmeric; Salt and pepper to taste; 1 avocado, sliced; Fresh herbs for garnish (optional)

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This tofu scramble vegan breakfast bowl is bright, savory, and easy to make. Soft crumbled tofu takes on warm turmeric color and a gentle onion-pepper sweetness. Creamy avocado and fresh herbs finish the bowl with a cool, rich contrast. If you love simple, customizable morning bowls, this is a great place to start — and you can find more bowl ideas at breakfast bowl inspiration.

Recipe Information

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 2
Difficulty Level: Easy

Nutrition Information

Calories per serving: 350 kcal (approx.)
Protein: 16 g
Carbohydrates: 15 g
Fat: 35 g
Fiber: 8 g
Sugar: 3.5 g
Sodium: 420 mg (varies with added salt and tofu brand)

Why Make This Tofu Scramble Vegan Breakfast Bowl

This bowl is quick, nutritious, and full of texture. The tofu soaks up turmeric and garlic for a warm, slightly earthy taste. Sauteed onion and bell pepper add sweetness and a soft crunch. Avocado brings creaminess while spinach adds bright color and a fresh, leafy bite. It makes a satisfying, plant-based breakfast that fills you up without heaviness.

How to Make Tofu Scramble Vegan Breakfast Bowl

Follow simple steps to turn a block of firm tofu into a flavorful scramble. The method is forgiving, so you can adjust seasonings, veggie mix-ins, and cook time to match your taste. Use firm or extra-firm tofu for the best texture that mimics scrambled eggs.

Ingredients:

1 block of firm tofu
1 tablespoon olive oil
1/2 onion, diced
1 bell pepper, diced
2 cups spinach
2 cloves garlic, minced
1 teaspoon turmeric
Salt and pepper to taste
1 avocado, sliced
Fresh herbs for garnish (optional)

Directions:

Step 1: Preparation

Drain the tofu and press briefly if needed to remove excess water. Crumble the tofu into a bowl with your hands or a fork until it resembles coarse crumbs. Dice the onion and bell pepper. Mince the garlic and slice the avocado. Measure the turmeric and seasonings.

Step 2: Sautéing the Aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and bell pepper. Sauté until the onion becomes translucent and the pepper softens, about 4–5 minutes. You should smell a sweet, savory aroma from the vegetables.

Step 3: Cooking the Tofu

Add the minced garlic and sauté for another minute until fragrant. Stir in the crumbled tofu, 1 teaspoon turmeric, salt, and pepper. Cook, stirring frequently, for about 5–7 minutes. Let the tofu brown lightly in spots so it develops a toasted, savory flavor.

Step 4: Finishing and Assembling

Fold in the 2 cups of spinach and cook until wilted, about 1–2 minutes. Taste and adjust salt and pepper. Serve the scramble in bowls and top with sliced avocado and fresh herbs if desired. Enjoy the contrast of warm, spiced tofu and cool, creamy avocado.

How to Serve Tofu Scramble Vegan Breakfast Bowl

Serve this bowl hot for breakfast, brunch, or a light lunch. Pair with toasted whole-grain bread, warm tortillas, or roasted potatoes. Add hot sauce or a squeeze of lemon for brightness. For a weekend brunch, serve alongside roasted cherry tomatoes and fresh fruit.

How to Store Tofu Scramble Vegan Breakfast Bowl

Refrigerator: Cool to room temperature and store in an airtight container for up to 3–4 days. Keep avocado slices separate and add fresh when serving to prevent browning.
Freezer: You can freeze cooked tofu scramble in a freezer-safe container for up to 2 months. Expect the texture to soften a bit on thawing. Reheat gently.
Reheating: Reheat in a skillet over low-medium heat with a splash of water or oil to restore moisture. Microwave on medium power in short intervals, stirring between, until warmed through.

Expert Tips for Perfect Tofu Scramble Vegan Breakfast Bowl

Press your tofu lightly for firmer texture. Wrap in a towel and press for 5–10 minutes.
Use extra-firm tofu if you prefer a chewier scramble.
Toast the tofu slightly in the pan without stirring for a minute to get golden bits for more flavor.
Add a pinch of kala namak (black salt) for an eggy, sulfur hint if you eat seasoned salts.
If the scramble tastes flat, add a splash of soy sauce or tamari for umami.
For creamier bowls, mash a bit of avocado into the scramble or add a tablespoon of plant-based yogurt.

Delicious Variations

Mexican-style: Add cumin, smoked paprika, chopped jalapeño, and top with salsa and cilantro.
Mediterranean: Stir in chopped sun-dried tomatoes, olives, and a sprinkle of oregano.
Curry twist: Add a pinch of curry powder and coconut milk for a creamy, spiced version.
Veg-loaded: Add mushrooms, zucchini, or cherry tomatoes when sautéing the onions.
Protein boost: Mix in cooked chickpeas or tempeh crumbles for extra protein.

Frequently Asked Questions

Q: Can I use soft or silken tofu instead of firm?
A: Soft or silken tofu contains more water and will be too creamy for a scramble. Use firm or extra-firm tofu for best texture.

Q: How can I keep the scramble from becoming watery?
A: Press the tofu before cooking to remove excess moisture. Cook over medium heat to evaporate remaining water. Avoid adding watery vegetables until later in cooking.

Q: Is turmeric only for color or does it add flavor?
A: Turmeric adds both warm, earthy flavor and the yellow color that mimics scrambled eggs. Use about 1 teaspoon, and taste as you go.

Q: Can I meal-prep this for the week?
A: Yes. Store in the fridge for up to 3–4 days. Keep avocado separate and slice just before serving. Reheat gently in a pan.

Q: Can I freeze this tofu scramble?
A: You can. Freeze in a labeled container for up to 2 months. Texture may soften after thawing; reheat slowly with a splash of water or broth.

Q: What can I use instead of avocado?
A: Try sliced tomatoes, a dollop of hummus, or steamed broccoli for creaminess and color if you don’t have avocado.

Q: How do I make this oil-free?
A: Use a nonstick pan and sauté vegetables with a splash of water or vegetable broth instead of oil.

Conclusion

This tofu scramble vegan breakfast bowl is colorful, filling, and simple to make. It offers warm, spiced tofu with crisp vegetables and creamy avocado for balance. Try the recipe as written or explore variations to match your tastes — for another take and inspiration, see the Scrambled Tofu Breakfast Bowl – » I LOVE VEGAN. Enjoy cooking and feel proud of a healthy, plant-based start to your day.