We'd have tofu scramble, we'd have breakfast potatoes... why did we never just pile them on top of each other, smother them with toppings, and call it a tofu scramble breakfast bowl?
Well that's what we did! And this breakfast scramble bowl is a winner!
This is definitely a breakfast that takes longer to put together if you're roasting the potatoes from scratch BUT! This is a great way to use up leftover roasted potatoes!
Take a look at our Simple And Adaptable Roasted Potatoes, make some for dinner, toss in a few extra to make sure you have leftovers, and treat yourself to this beauty in the morning.
Topping A Tofu Scramble Bowl
If it's quick:
Mashed or sliced avocado with a bit of lime
Our hummus we always have on hand
Store-bought salsa
Hemp seeds
Maybe some of our pickled red onion
If we're going all out:
Guacamole
Refried beans
And no questions asked... our Extra Speedy Queso!
Making this cheesy, creamy, Mexican queso inspired dip has replaced shredded cheese for us because it's so darn tasty! You can serve it as a dip for guests or whip up a smaller batch and have it handy in the fridge for topping things like this bowl and tacos!
We have been known to mix up our cultures and even drizzle it on pierogies for a cheesy sauce! Go ahead, get crazy with it!
New To Tofu Scramble
Not to worry! Pop over to our recipe for our 10 Minute Tofu Breakfast Scramble for all the info you need to whip up this tasty and thrifty version!
Recipe Cost
If you were to order a loaded breakfast bowl from a restaurant it will likely cost CAD $12-$15 per bowl.
Our recipe for this tofu breakfast scramble bowl costs us roughly: CAD $7.56 for 4 servings! That's $1.89 per serving. So even loaded with toppings, our savings are quite substantial versus ordering this baby out.
And! Our tofu and "eggy" seasonings for the scramble cost us CAD $2.79 vs. $2.95 for 6 eggs (which would be less than a traditional 2 egg scramble per person)!
Another great thing about this recipe is that it's easily customizable. Feel free to swap the roasted potatoes for roasted sweet potato, roasted veggies, or fried plantains!
Let us know in the comments below what you think and how you make it your own!
Print
Ultimate Tofu Scramble And Spuds Breakfast Bowl
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
You like scramble, you like breakfast potatoes - pile them on, cover with tasty toppings - tofu scramble breakfast bowl here you come!
Ingredients
For The Roasted Potatoes (or try Crispy Roasted Sweet Potato):
- 12 -16 small yellow flesh potatoes (or 6 cups diced)*
- ½ - 1 tablespoon olive oil
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- ¾ tsp smoked paprika
For The Tofu Scramble:
- 350g firm tofu (drained if it's really watery and crumbled)
- 1 red pepper, diced (fresh or frozen)
- 1 cup spinach (fresh or frozen)
- ½ tsp vegan butter or oil
- ½ tsp black salt for "egg like" smell/flavour or sea salt to taste
- 1 tsp turmeric
- ¼ tsp garlic powder
- 1 tbsp nutritional yeast
Great Ideas For Toppings:
- Extra Speedy Queso
- Timely Guacamole
- Quick Pickled Onion
- Mashed avocado with lime juice
- Refried Beans
- Salsa
- Hemp seeds etc!
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- To roast your potatoes, preheat the oven to 425 degrees F and line a sheet pan with parchment paper or a silicone mat.
- Wash your potatoes and pat them dry. Chop them in half and then quarters.
- Either on the sheet pan or in a separate bowl, drizzle the potatoes with oil and sprinkle on the seasonings. Stir to coat evenly and spread them in a single layer on your prepared pan.
- Roast for 30-40 minutes, making sure to flip the potatoes around the 20 minute mark.
- While your potatoes roast, drain your tofu if it is really wet. Some moisture makes for a tastier scramble so I usually skip this step.
- Dice your red pepper and prepare any other toppings for your bowl, like mashed avocado with a squeeze of lime and a sprinkle of salt. And our speedy queso!
- With about 10 minutes left for your potatoes, start the scramble. Heat a non-stick skillet over medium heat, melt the butter, and cook the red pepper for 1-2 minutes.
- Combine the salt, turmeric, and garlic powder in a small dish with 1 tablespoon of water.
- Crumble the tofu with your hands or a fork and add it to the skillet. Pour in the sauce with the seasonings and stir to coat. I like to add another dash of water to the seasonings dish, swish it around to get any leftover spices, and pour that over the tofu as well. Stir to combine and cook for 1 minute or so.
- Sprinkle in the nutritional yeast and stir to combine. Then add the spinach and cook, stirring, for 3 minutes or until the spinach is wilted and all the flavours have combined.
- To serve, divide the roasted potato between bowls and top with the scramble. Add any additional toppings you desire. Mashed avocado, guacamole, refried beans, hummus, salsa, and hemp hearts are our go-to's. And our speedy queso is a must!
Notes
*Cost Comparison: CAD $7.56 ($1.89/serving). Even with the added cost of any other toppings the savings are quite substantial compared to a CAD $12-$15 breakfast scramble bowl purchased out. And the tofu plus the “eggy” seasonings for the scramble cost us CAD $2.79 vs roughly $2.95 for 6 eggs (which would be less than the traditional 2 egg scramble per person).
*Feel free to make this with roasted sweet potato or just layer the scramble on a bed of roasted veggies. Make it your own and let us know how you adapt it!
*Black salt or Kala Namak gives a great “egg-like” smell and bit of flavour but feel free to use sea salt in its place.
Ron
Made this for first time and loved it. I cut recipe in half because seemed like a hefty bowl. And it was. My wife and I said would make a great supper dish. Didn't have black salt but certainly had egg flavour. Going on our "growing" list of favourites.
Ron
Kathryn Alexandre
So great to hear Ron! We often have this as breakfast for dinner too! Thanks for trying it!