Southwestern Tofu Scramble Breakfast Bowl
A vegan breakfast bowl featuring Southwestern flavors and tofu scramble.
10m
Prep Time
20m
Cook Time
2
Servings
Ingredients
1 block extra firm tofu, drained and pressed
1 tbsp coconut oil
1/2 red onion, diced
1 red pepper, diced
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp turmeric
1/4 tsp black salt
2 cups cooked brown rice
1 can black beans, drained and rinsed
1 avocado, sliced
Salsa, for serving
Instructions
Step 1
1. In a large skillet, heat up coconut oil over medium heat.
Step 2
2. Crumble the tofu into the skillet and add the onion, red pepper, smoked paprika, cumin, garlic powder, turmeric and black salt.
Step 3
3. Cook for 10-12 minutes, until vegetables are tender and tofu is lightly browned.
Step 4
4. While the scramble cooks, set up each breakfast bowl. Start with a base of cooked brown rice.
Step 5
5. Add in a generous scoop of the tofu scramble, and top with black beans and avocado slices.
Step 6
6. Serve with a ladle of salsa on top.
Step 7
7. Enjoy!