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High-Protein Vegan Breakfast Bowl

A savory, high-protein vegan breakfast bowl with spiced scrambled tofu, seasoned black beans, avocado, and fresh toppings.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 2 servings

Ingredients

  • 14 ounce extra-firm tofu block
  • 2 teaspoons olive oil for tofu
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil for beans
  • 15 ounce black beans canned, drained (or 1 1/2 cups cooked black beans)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt optional
  • 1 medium avocado halved and sliced
  • 3/4 cup cherry tomatoes sliced
  • pepitas (pumpkin seeds) to taste
  • your favorite salsa to taste
  • scallions sliced, to taste
  • 1 wedge lime for squeezing over the top
  • pinch smoked paprika

Instructions

  • Prepare two serving bowls and set aside.
  • Drain the tofu and place it on a large cutting board; mash it with a potato masher until it resembles coarse scrambled egg.
  • Heat a large skillet over medium heat and add 2 teaspoons olive oil. When the oil is hot, add the minced garlic, dried oregano, 1 teaspoon ground cumin, turmeric, 1/2 teaspoon kosher salt, and black pepper; cook, stirring frequently, until fragrant, about 1 minute.
  • Add the mashed tofu to the skillet and stir well to coat with the spices. Cook, stirring occasionally, until heated through and slightly browned, about 5 minutes.
  • Divide the scrambled tofu between the prepared bowls.
  • Wipe the skillet if needed, return it to medium heat, and add the remaining 1 teaspoon olive oil. Add the drained black beans, 1/2 teaspoon chili powder and 1/2 teaspoon ground cumin; cook, stirring occasionally, until heated through, about 2 minutes. Taste and add the optional 1/4 teaspoon kosher salt if desired.
  • Spoon the seasoned beans into the bowls alongside the tofu.
  • Top each bowl with sliced cherry tomatoes, sliced avocado, pepitas, sliced scallions, a pinch of smoked paprika, and a spoonful of your favorite salsa. Squeeze lime over the top before serving.

Equipment

  • Large Skillet
  • Cutting Board
  • Potato Masher
  • spatula or wooden spoon
  • Measuring spoons
  • serving bowls

Notes

  • This keeps well refrigerated for about 3 days.
  • Store tofu and beans separately for best texture.
  • Reheat before adding fresh toppings.