A vibrant vegan breakfast bowl featuring seasoned tofu scramble with vegetables, topped with a zesty sriracha-lime sauce. This protein-packed morning meal delivers satisfying flavors and textures that will energize your day.
Recipe Details
Ingredients
- 400g extra-firm tofu, drained and crumbled
- 3 tbsp nutritional yeast
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 red bell pepper, diced
- 200g cremini mushrooms, sliced
- 100g fresh spinach
- 3 green onions, sliced
- 2 ripe avocados, sliced
- 200g cherry tomatoes, halved
- 60g hemp hearts or pumpkin seeds
- 3 tbsp sriracha sauce
- 3 tbsp fresh lime juice
- 1 tbsp pure maple syrup
- 2 tbsp tahini or cashew butter
- 2-3 tbsp water to thin sauce
Instructions
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Press 400g extra-firm tofu between paper towels to remove excess moisture, then crumble into bite-sized pieces.
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In a small bowl, mix 3 tbsp nutritional yeast, 1 tsp ground turmeric, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/4 tsp black pepper.
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Heat 2 tbsp olive oil in large skillet over medium-high heat. Add 1 red bell pepper and 200g cremini mushrooms, cooking for 5-6 minutes until softened.
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Add crumbled tofu and spice mixture, stirring to coat evenly. Cook for 6-8 minutes until tofu is heated through and lightly golden.
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Add 100g fresh spinach and cook until wilted, about 1-2 minutes. Remove from heat and stir in half the 3 green onions.
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For sriracha-lime sauce, whisk together 3 tbsp sriracha sauce, 3 tbsp fresh lime juice, 1 tbsp pure maple syrup, and 2 tbsp tahini or cashew butter. Add 2-3 tbsp water to thin sauce gradually until desired consistency is reached.
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Divide tofu scramble among four bowls. Top with 2 ripe avocados slices, 200g cherry tomatoes, and remaining 3 green onions.
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Drizzle generously with sriracha-lime sauce and sprinkle with 60g hemp hearts or pumpkin seeds.
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Serve immediately while tofu is still warm.
Tips
Tofu Texture: Press tofu for at least 15 minutes to remove moisture. This helps achieve better texture and allows seasonings to penetrate better.
Spice Balance: Adjust turmeric for color preference and nutritional yeast for cheesy flavor. Start with less and add more to taste.
Vegetable Variations: Try zucchini, asparagus, or broccoli instead of bell peppers. Add vegetables in order of cooking time needed.
Sauce Consistency: The sauce should be drizzle-able but not too thin. Adjust with water or more tahini as needed.
Make-Ahead: Tofu scramble can be made ahead and reheated. Store sauce separately and thin with water if it thickens in the fridge.