Spicy Tofu Scramble Breakfast Bowl with Mango Salsa

Name: Spicy Tofu Scramble Breakfast Bowl with Mango Salsa
Prep time: 20 min
Cook time: 12 min
Yield: 4

tofu vegan breakfast-bowl mango-salsa spicy healthy protein-rich plant-based nutritious colorful

Breakfast

A vibrant vegan breakfast bowl featuring protein-packed spicy tofu scramble topped with fresh mango salsa and avocado - a nutritious and colorful way to start your day.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 12

Ingredients

400g14oz firm tofu, drained and crumbled
2 tbsp2 tbsp extra virgin olive oil
1 small1 small yellow onion, diced
1 large1 large red bell pepper, diced
3 cloves3 cloves garlic, minced
1 tsp1 tsp ground turmeric
1/2 tsp1/2 tsp ground cumin
1/2 tsp1/2 tsp smoked paprika
1/4 tsp1/4 tsp cayenne pepper
3 tbsp3 tbsp nutritional yeast
2 tbsp2 tbsp low-sodium soy sauce
100g3 cups fresh baby spinach
1 large1 large ripe mango, diced
1/4 small1/4 small red onion, finely diced
150g1 cup cherry tomatoes, halved
2 tbsp2 tbsp fresh lime juice
3 tbsp3 tbsp fresh cilantro, chopped
1 small1 small jalapeño, seeded and minced
2 large2 large ripe avocados, sliced
2 tbsp2 tbsp hemp seeds (optional)
to tasteto taste hot sauce for serving

Instructions

Press 400g14oz firm tofu between paper towels to remove excess moisture, then crumble into bite-sized chunks. Set aside.
For the mango salsa, combine 1 large1 large ripe mango, 1/4 small1/4 small red onion, 150g1 cup cherry tomatoes, 2 tbsp2 tbsp fresh lime juice, 3 tbsp3 tbsp fresh cilantro, and 1 small1 small jalapeño in a bowl. Season with salt and pepper. Set aside to marinate.
Heat 2 tbsp2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 small1 small yellow onion and 1 large1 large red bell pepper, cooking for 5-6 minutes until softened.
Add 3 cloves3 cloves garlic and cook for 1 minute until fragrant. Add crumbled tofu, 1 tsp1 tsp ground turmeric, 1/2 tsp1/2 tsp ground cumin, 1/2 tsp1/2 tsp smoked paprika, and 1/4 tsp1/4 tsp cayenne pepper. Stir to coat evenly.
Cook for 5-7 minutes, stirring occasionally, until tofu is heated through and begins to crisp slightly. Add 3 tbsp3 tbsp nutritional yeast and 2 tbsp2 tbsp low-sodium soy sauce, stirring to combine.
Add 100g3 cups fresh baby spinach and cook until just wilted, about 1 minute. Remove from heat and season with salt and pepper to taste.
Divide the tofu scramble between 4 bowls. Top each with sliced 2 large2 large ripe avocados and a generous portion of mango salsa.
Sprinkle with 2 tbsp2 tbsp hemp seeds (optional) if using, and serve immediately with to tasteto taste hot sauce for serving on the side.

Ingredients

id: firm_tofu metric: 400g imperial: 14oz name: firm tofu, drained and crumbled
id: olive_oil metric: 2 tbsp imperial: 2 tbsp name: extra virgin olive oil
id: onion metric: 1 small imperial: 1 small name: yellow onion, diced
id: bell_pepper metric: 1 large imperial: 1 large name: red bell pepper, diced
id: garlic metric: 3 cloves imperial: 3 cloves name: garlic, minced
id: turmeric metric: 1 tsp imperial: 1 tsp name: ground turmeric
id: cumin metric: 1/2 tsp imperial: 1/2 tsp name: ground cumin
id: paprika metric: 1/2 tsp imperial: 1/2 tsp name: smoked paprika
id: cayenne metric: 1/4 tsp imperial: 1/4 tsp name: cayenne pepper
id: nutritional_yeast metric: 3 tbsp imperial: 3 tbsp name: nutritional yeast
id: soy_sauce metric: 2 tbsp imperial: 2 tbsp name: low-sodium soy sauce
id: baby_spinach metric: 100g imperial: 3 cups name: fresh baby spinach
id: ripe_mango metric: 1 large imperial: 1 large name: ripe mango, diced
id: red_onion metric: 1/4 small imperial: 1/4 small name: red onion, finely diced
id: cherry_tomatoes metric: 150g imperial: 1 cup name: cherry tomatoes, halved
id: lime_juice metric: 2 tbsp imperial: 2 tbsp name: fresh lime juice
id: cilantro metric: 3 tbsp imperial: 3 tbsp name: fresh cilantro, chopped
id: jalapeno metric: 1 small imperial: 1 small name: jalapeño, seeded and minced
id: avocado metric: 2 large imperial: 2 large name: ripe avocados, sliced
id: hemp_seeds metric: 2 tbsp imperial: 2 tbsp name: hemp seeds (optional)
id: hot_sauce metric: to taste imperial: to taste name: hot sauce for serving

Instructions

Press {firm_tofu} between paper towels to remove excess moisture, then crumble into bite-sized chunks. Set aside.
For the mango salsa, combine {ripe_mango}, {red_onion}, {cherry_tomatoes}, {lime_juice}, {cilantro}, and {jalapeno} in a bowl. Season with salt and pepper. Set aside to marinate.
Heat {olive_oil} in a large skillet over medium heat. Add {onion} and {bell_pepper}, cooking for 5-6 minutes until softened.
Add {garlic} and cook for 1 minute until fragrant. Add crumbled tofu, {turmeric}, {cumin}, {paprika}, and {cayenne}. Stir to coat evenly.
Cook for 5-7 minutes, stirring occasionally, until tofu is heated through and begins to crisp slightly. Add {nutritional_yeast} and {soy_sauce}, stirring to combine.
Add {baby_spinach} and cook until just wilted, about 1 minute. Remove from heat and season with salt and pepper to taste.
Divide the tofu scramble between 4 bowls. Top each with sliced {avocado} and a generous portion of mango salsa.
Sprinkle with {hemp_seeds} if using, and serve immediately with {hot_sauce} on the side.

Tips

Tofu Texture: Press tofu well to remove moisture for better texture. Freezing and thawing tofu beforehand creates an even meatier texture.

Spice Level: Adjust cayenne and jalapeño to your heat preference. Remove jalapeño seeds for milder salsa.

Make-Ahead: The mango salsa improves when made a few hours ahead, allowing flavors to meld. Store covered in the refrigerator.

Nutritional Yeast: This adds a cheesy, umami flavor that makes the scramble more satisfying. Find it in health food stores or online.

Serving Variations: Serve over toast, in tortillas for breakfast burritos, or with roasted potatoes for a heartier meal.

Storage: Tofu scramble keeps refrigerated for 3 days and reheats well in the microwave or skillet.