Are you tired of sweet smoothies and oatmeal every morning? This savory vegan breakfast bowl is the ultimate solution to break your fast with serious flavor and energy.
It is packed with plant-based protein to keep you full until lunch, making it perfect for meal prepping or a quick post-workout meal. Whether you are a busy professional needing focus or a parent looking for a healthy family start, this bowl delivers nutrients without the fuss.
Tested & Approved
This recipe has been rigorously tested in our kitchen and approved by the Roz Recipes Team. We have verified the cook times and flavor balance to ensure you get a perfect result every time.
Quick Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 Servings
- Difficulty: Easy
Ingredients
All ingredients listed below are Halal-friendly and 100% plant-based.
The Base:
- 1 cup cooked quinoa (can use brown rice or farro)
- 1 cup canned black beans, rinsed and drained
- 1 large handful baby spinach or kale (massaged with a pinch of salt)
The “Scramble”:
- 1 block (14 oz) extra-firm tofu, drained and pressed
- 1 tbsp nutritional yeast (for cheesy flavor)
- ½ tsp turmeric powder (for color)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp kala namak (black salt) or regular sea salt
- 1 tbsp olive oil
The Toppings:
- ½ ripe avocado, sliced
- 2 tbsp salsa or pico de gallo
- 1 tbsp pumpkin seeds or hemp hearts (for extra protein crunch)
- Fresh cilantro and lime wedges for garnish
Instructions
- Prep the Base: If you don’t have pre-cooked quinoa, start it now according to package instructions. While that cooks, rinse your black beans and set aside.
- Crumble the Tofu: In a medium bowl, crumble the block of tofu with your hands until it resembles the texture of scrambled eggs.
- Season the Scramble: Sprinkle the nutritional yeast, turmeric, garlic powder, onion powder, and salt over the tofu. Toss gently to coat.
- Cook the Scramble: Heat the olive oil in a non-stick skillet over medium heat. Add the seasoned tofu and cook for 5–7 minutes, stirring occasionally, until the tofu is hot and slightly browned on the edges.
- Warm the Greens & Beans: In the last minute of cooking the tofu, push it to one side of the pan. Add the black beans and spinach to the empty side just to warm them through and wilt the greens slightly.
- Assemble the Bowls: Divide the cooked quinoa between two bowls. Top with the tofu scramble, warm black beans, and greens.
- Garnish & Serve: Top with sliced avocado, a spoonful of salsa, and a sprinkle of pumpkin seeds. Squeeze fresh lime juice over the top and enjoy immediately.
Tips, Variations & Storage
Substitutions & Swaps:
- Grain-Free: Swap the quinoa for roasted sweet potato cubes or cauliflower rice.
- Soy-Free: Replace the tofu scramble with a chickpea flour scramble or simply increase the portion of beans and seeds.
- Spicy Kick: Add a dash of cayenne pepper to the tofu or top with your favorite hot sauce.
Make-Ahead Advice:
- This is an excellent meal-prep recipe. You can cook the quinoa and tofu scramble on Sunday. Store them in separate containers.
- Assemble the bowls in the morning and reheat in the microwave for 90 seconds. Add the avocado and salsa after heating.
Storage Tips:
- Fridge: Leftovers keep well in an airtight container for up to 4 days.
- Freezer: The quinoa and tofu scramble freeze well for up to 1 month. Do not freeze the avocado or fresh greens.
FAQ
How much protein is in this vegan breakfast bowl? This bowl packs approximately 20–25 grams of protein per serving, thanks to the combination of tofu, black beans, quinoa, and seeds.
Can I eat this cold? Absolutely! This bowl works great as a cold salad-style lunch. Just ensure your greens are fresh and crisp.
Is this recipe gluten-free? Yes, as written, this recipe is naturally gluten-free. Just ensure your soy sauce (if you add any extra seasoning) is tamari or gluten-free.
Nutrition Facts
- Calories per serving: 460 kcal
- Protein: 24 g
- Carbs: 48 g
- Fat: 21 g
- Fiber: 12 g
Conclusion
This Savory Vegan Breakfast Bowl recipe is simple, flavorful, and perfect for anyone looking to increase their plant-based protein intake without sacrificing taste. It’s hearty enough for a weekend brunch but fast enough for a Tuesday morning. Give it a try and let us know how it turned out in the comments below!
