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High-Protein Vegan Breakfast Bowl with Crispy Potatoes & Tofu Scramble

  • Author: Lizzy
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x
  • Category: Breakfast
  • Method: Stovetop

Description

You’ll be craving this high-protein vegan breakfast bowl with spicy potatoes, scrambled tofu & fresh avocado, tomatoes and sweet peppers every morning. Plus it’s perfect for meal prep! 


Scale

Ingredients

Spicy Pan-Fried Potatoes:

  • 2 lbs. yukon gold potatoes (about 56 medium-sized potatoes)
  • 2 tbsp oil or vegan butter
  • 1 tsp salt 
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 3/4 tsp chili powder
  • 1 tsp garlic powder

Scrambled Tofu:

  • 28 oz firm tofu
  • 2 tbsp nutritional yeast
  • 11.5 tsp turmeric
  • 1.5 tsp chili powder
  • 1.5 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 2 tbsp olive oil

Toppings:

  • 1 avocado, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 4 mini sweet peppers, thinly sliced into rings
  • Fresh basil

Instructions

To make the potatoes:

  1. Fill a stock pot with water and a large pinch of salt (at least 1 tsp). Bring to a boil. 
  2. Wash and dice potatoes, then add to boiling water and cook for 10-15 minutes, until they just start to become fork-tender. 
  3. Drain well. Heat a large skillet over medium and add neutral oil or butter. 
  4. Add potatoes and spices. Stir gently to coat potatoes in spices. Let the potatoes get crispy on one side (about 5 minutes), then flip and cook for additional 5 minutes. 
  5. Remove from heat and add more salt if necessary/desired. 

To make the tofu:

  1. Wrap tofu in a towel or paper towel and press out moisture for 30 minutes (we put a heavy pan on top).
  2. In a large bowl, crumble the tofu. Whisk dry ingredients in a small bowl and pour into bowl with tofu. Stir well to coat crumbled tofu.
  3. In a pan over medium heat, drizzle a bit of olive oil and add tofu mixture, stirring frequently until warmed and ready to serve.

To assemble the bowls:

  1. Divide potatoes and scrambled tofu between four serving bowls. Top with sliced avocado, tomatoes, sweet peppers and hand-torn basil leaves.