Description
Our savory quinoa breakfast bowls are packed with protein and veggies and are low in sugar, unlike a lot of other vegan breakfast options. This recipe is also a meal prep superstar. You can make a big batch on the weekend and enjoy for breakfast or lunch all week long.
Ingredients
- 2 cups dry quinoa, cooked according to package directions
- 14 oz extra firm tofu, pressed and crumbled
- 2 tbsp olive oil, divided
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp chili powder (optional)
- 1 tbsp nutritional yeast
- 1 shallot, finely diced
- 2 cups sliced mushrooms
- 4 cups baby kale
- 1 cup cherry tomatoes, halved
- 1 avocado, thinly sliced
- Microgreens for topping (optional)
Instructions
- Cook quinoa according to package directions.
- Remove tofu from packaging, drain well and pat dry with a clean towel. If you have time, press for 10-15 minutes by wrapping in dry towel and setting something heavy on top.
- Use your hands to crumble the tofu into bite-sized pieces. Heat a skillet to medium and add 1 tbsp of oil. Add the tofu and sauté until it starts to crisp up, about 5-8 minutes. Stir in the salt, garlic powder, onion powder, chili powder and nutritional yeast. Continue cooking until tofu is crispy – a few more minutes.
- Heat a separate skillet to medium and add remaining 1 tbsp oil. Add shallot and sauté for 3-5 minutes until it starts to soften.
- Add mushrooms and kale and cook down until mushrooms are tender and greens are wilted.
- Serve quinoa topped with tofu, kale/mushroom mixture, fresh tomatoes, avocado and optional microgreens.
Notes
Tofu: We use extra firm tofu in this recipe. For best results, wrap the tofu in a paper towel and then place a heavy object on top (a cast iron pan/pot works) and let it press the moisture out of the tofu for 15-30 minutes.
Quinoa: Make sure to cook according to package instructions. For extra flavor, we cook our quinoa in vegetable broth and make sure to heavily season it after cooking. Otherwise, it can end up being pretty plain, especially if you're eating it multiple times per week.
Mushrooms: we used cremini mushrooms in this recipe, but really any variety will do! If you're feeling ambitious, you could actually make our vegan mushroom "bacon" to add to these savory breakfast quinoa bowls.
Greens: we used baby kale in this recipe, but you could also sub with spinach, swiss chard or another leafy green of choice.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 463
- Sugar: 4.1 g
- Sodium: 601.9 mg
- Fat: 13.7 g
- Carbohydrates: 66.7 g
- Fiber: 11 g
- Protein: 20.9 g
