Tofu Scramble Vegan Bowl (Print Version)

A nourishing bowl combining tofu, sweet potatoes, spinach, quinoa, and avocado for a wholesome start.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced
02 - 2 cups fresh spinach
03 - 1 ripe avocado, sliced
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced

→ Tofu

07 - 14 oz firm tofu, drained and crumbled

→ Grains

08 - 1 cup quinoa, rinsed
09 - 2 cups water

→ Seasonings & Oils

10 - 2 tablespoons olive oil, divided
11 - 1/2 teaspoon ground turmeric
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground cumin
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon salt, plus more to taste
16 - Pinch of black salt (kala namak), optional

→ Optional Toppings

17 - Fresh herbs (cilantro or parsley)

# How to Make It:

01 - Preheat oven to 400°F (200°C).
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender, stirring halfway through cooking.
03 - In a saucepan, combine rinsed quinoa and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and garlic; sauté for 2–3 minutes until translucent.
05 - Add crumbled tofu, turmeric, smoked paprika, cumin, black pepper, and salt. Cook, stirring, for 5–7 minutes until heated through and lightly golden. Sprinkle in black salt at the end for enhanced eggy flavor.
06 - Add spinach to the skillet and sauté for 1–2 minutes until just wilted. Adjust seasoning to taste.
07 - Divide quinoa among four bowls. Top with tofu scramble, roasted sweet potatoes, and avocado slices. Garnish with green onions and fresh herbs if desired.
08 - Serve immediately while components are warm.

# Additional Tips::

01 -
  • The tofu scramble tastes savory and rich, with that subtle eggy quality that surprises people who think vegan breakfast means sad toast.
  • Everything comes together in under 45 minutes, which means you can actually make this on a weekday without stress.
  • It's hearty enough to keep you full through lunch, and flexible enough to swap in whatever vegetables you have on hand.
02 -
  • Don't skip rinsing your quinoa—I learned this the hard way when my first batch tasted faintly bitter and I spent an hour wondering what I'd done wrong.
  • The black salt is genuinely optional but makes an almost shocking difference in mimicking that sulfurous egg flavor; even a tiny pinch transforms the tofu scramble completely.
  • Firm tofu is essential here—soft tofu will fall apart into mushy bits rather than creating those slightly crispy, toothy pieces that make this bowl satisfying.
03 -
  • Make the tofu scramble and roasted potatoes ahead of time—they reheat beautifully and your breakfast assembly becomes almost meditative rather than rushed.
  • If your avocado isn't ripe yet, slice it thinner or use a squeeze of lemon to keep it from browning while you're cooking everything else.
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