Scrambled Tofu Breakfast Bowl (Print Version)

A hearty vegan breakfast with spiced scrambled tofu, tender mushrooms, wilted kale, and fluffy whole wheat couscous for a nutritious morning meal.

# What You'll Need:

→ Scrambled Tofu

01 - 7 oz firm tofu, drained and crumbled
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon ground turmeric
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground black pepper
06 - 1/2 teaspoon sea salt
07 - 1 tablespoon nutritional yeast, optional

→ Sautéed Mushrooms

08 - 5 oz cremini or button mushrooms, sliced
09 - 1 tablespoon olive oil
10 - 2 garlic cloves, minced
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Sautéed Kale

13 - 2 cups kale, stems removed, leaves chopped
14 - 1 teaspoon olive oil
15 - Pinch of salt

→ Whole Wheat Couscous Base

16 - 2/3 cup whole wheat couscous
17 - 3/4 cup boiling water
18 - 1/4 teaspoon salt

→ Garnishes

19 - Fresh parsley, chopped, optional
20 - Avocado, sliced, optional
21 - Cherry tomatoes, halved, optional
22 - Lemon wedges, optional

# How to Make It:

01 - Place couscous and 1/4 teaspoon salt in a heatproof bowl. Pour 3/4 cup boiling water over the mixture, cover with a lid or plate, and let stand undisturbed for 5 minutes. Fluff with a fork to separate grains and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add crumbled tofu, ground turmeric, smoked paprika, ground black pepper, and 1/2 teaspoon salt. Cook for 5 to 7 minutes, stirring gently, until heated through and lightly golden. Stir in nutritional yeast if using. Transfer to a plate and cover to retain warmth.
03 - In the same skillet, add 1 tablespoon olive oil over medium heat. Add sliced mushrooms and cook for 4 to 5 minutes until they begin to brown. Add minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for an additional 2 minutes until fragrant and mushrooms are tender.
04 - Add 1 teaspoon olive oil to the skillet. Add chopped kale with a pinch of salt. Cook for 2 to 3 minutes, stirring frequently, until wilted and bright green in color.
05 - Divide couscous evenly between 2 bowls. Top each bowl with scrambled tofu, sautéed mushrooms, and wilted kale. Add optional garnishes as desired. Serve immediately while components are warm.

# Additional Tips::

01 -
  • Packed with plant protein that actually keeps you satisfied until lunch, no afternoon slump required.
  • Every component comes together in one skillet, which means minimal cleanup and maximum time to enjoy your coffee.
  • The flavors are bold enough to feel indulgent but wholesome enough that you won't feel guilty about seconds.
02 -
  • Pressing or draining your tofu before cooking makes an enormous difference—soggy tofu won't brown, and browning is where the flavor lives.
  • Using the same skillet for everything saves dishes and builds flavor, since the browned bits from the tofu add depth to the mushrooms.
03 -
  • Crumble your tofu by hand into uneven pieces rather than finely breaking it apart—larger chunks brown better and have better texture.
  • Don't wash your skillet between components unless absolutely necessary; those fond bits stuck to the bottom are pure flavor building blocks.
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