Tofu Scramble Breakfast Bowl

How to Make Tofu Scramble Breakfast Bowl

1. 1

   Step 1: Prep and season the tofu

   Press the extra-firm tofu for 10–15 minutes to remove excess water, then crumble it into bite-sized pieces with your hands or a fork. In a bowl toss the crumbled tofu with ground turmeric and a pinch of salt so it starts to take on color and flavor.

   For this step

   • 14 ozExtra-firm tofu, drained and pressed
   • 1/2 tspGround turmeric
   
2. 2

   Step 2: Warm the quinoa

   If using refrigerated cooked quinoa, place the measured quinoa in a microwave-safe bowl and heat for 1–2 minutes until warm, or reheat briefly in a dry skillet. Divide warm quinoa among 4 bowls as the base for the scramble.

   For this step

   • 2 cupsCooked quinoa
   
3. 3

   Step 3: Sauté aromatics

   Heat the olive oil in a large nonstick skillet over medium heat. Add the diced onion and sauté 4–5 minutes until translucent, then add the minced garlic and cook 30–45 seconds until fragrant.

   For this step

   • 1 tbspExtra-virgin olive oil
   • 1/2 mediumYellow onion, finely diced
   • 2 clovesGarlic, minced
   
4. 4

   Step 4: Cook the tofu scramble

   Add the crumbled, seasoned tofu to the skillet and spread into an even layer. Let it brown undisturbed 2 minutes, then stir and cook another 3–4 minutes until slightly crisp. Stir in nutritional yeast and tamari, taste and adjust seasoning with salt and pepper as needed.

   For this step

   • 2 tbspNutritional yeast
   • 1 tbspTamari or soy sauce
   
5. 5

   Step 5: Wilt the greens and finish

   Add the baby spinach to the pan and cook 1–2 minutes until wilted and bright green; fold it into the tofu scramble. Remove from heat—this keeps the spinach tender and the tofu moist.

   For this step

   • 2 cupsBaby spinach, packed
   
6. 6

   Step 6: Assemble the bowls

   Portion the warm quinoa into bowls, top with the tofu scramble, and finish with sliced avocado. Serve immediately with hot sauce or extra tamari on the side, or cool and store in airtight containers for up to 4 days.

   For this step

   • 1 mediumAvocado, sliced
   

1. Press the extra-firm tofu for 10–15 minutes to remove excess water, then crumble it into bite-sized pieces with your hands or a fork. In a bowl toss the crumbled tofu with ground turmeric and a pinch of salt so it starts to take on color and flavor.
2. If using refrigerated cooked quinoa, place the measured quinoa in a microwave-safe bowl and heat for 1–2 minutes until warm, or reheat briefly in a dry skillet. Divide warm quinoa among 4 bowls as the base for the scramble.
3. Heat the olive oil in a large nonstick skillet over medium heat. Add the diced onion and sauté 4–5 minutes until translucent, then add the minced garlic and cook 30–45 seconds until fragrant.
4. Add the crumbled, seasoned tofu to the skillet and spread into an even layer. Let it brown undisturbed 2 minutes, then stir and cook another 3–4 minutes until slightly crisp. Stir in nutritional yeast and tamari, taste and adjust seasoning with salt and pepper as needed.
5. Add the baby spinach to the pan and cook 1–2 minutes until wilted and bright green; fold it into the tofu scramble. Remove from heat—this keeps the spinach tender and the tofu moist.
6. Portion the warm quinoa into bowls, top with the tofu scramble, and finish with sliced avocado. Serve immediately with hot sauce or extra tamari on the side, or cool and store in airtight containers for up to 4 days.