Scrambled Tofu Breakfast Bowl (Printer-friendly)

A hearty plant-based morning bowl with spiced tofu, tender mushrooms, and fresh kale over fluffy couscous.

# Ingredient List:

→ Scrambled Tofu

01 - 7 oz firm tofu, drained and crumbled
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon ground turmeric
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground black pepper
06 - 1/2 teaspoon sea salt
07 - 1 tablespoon nutritional yeast (optional)

→ Sautéed Mushrooms

08 - 5 oz cremini or button mushrooms, sliced
09 - 1 tablespoon olive oil
10 - 2 garlic cloves, minced
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Sautéed Kale

13 - 2 cups kale, stems removed, leaves chopped
14 - 1 teaspoon olive oil
15 - Pinch salt

→ Whole Wheat Couscous Base

16 - 2/3 cup whole wheat couscous
17 - 3/4 cup boiling water
18 - 1/4 teaspoon salt

→ Garnishes

19 - Fresh parsley, chopped
20 - Avocado, sliced
21 - Cherry tomatoes, halved
22 - Lemon wedges

# Directions:

01 - Place couscous and 1/4 teaspoon salt in a heatproof bowl. Pour 3/4 cup boiling water over, cover with a lid, and let stand for 5 minutes undisturbed. Fluff with a fork and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add crumbled tofu, turmeric, paprika, black pepper, and salt. Cook for 5 to 7 minutes, stirring gently, until heated through and lightly golden. Stir in nutritional yeast if using. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add 1 tablespoon olive oil over medium-high heat. Add sliced mushrooms and cook for 4 to 5 minutes until they begin to brown. Add minced garlic, salt, and pepper; cook for 2 additional minutes until fragrant and mushrooms are tender.
04 - Add 1 teaspoon olive oil to the skillet. Add chopped kale and a pinch of salt. Cook for 2 to 3 minutes, stirring frequently, until wilted and bright green.
05 - Divide couscous evenly between 2 bowls. Top each with scrambled tofu, sautéed mushrooms, and wilted kale. Add desired garnishes and serve immediately.

# Expert Tips:

01 -
  • It comes together in under 35 minutes, making it actually doable on a weekday morning instead of just a weekend fantasy.
  • The protein keeps you full through afternoon meetings without the heaviness that sometimes comes with scrambled eggs.
  • Every component stays separate until you mix them, so you can eat it hot or let it cool slightly without everything getting soggy.
02 -
  • If your couscous comes out mushy, you probably poured water that wasn't actually boiling or left it covered too long; next time use a kettle and set a timer instead of guessing.
  • Turmeric stains everything, so don't wear your favorite shirt and don't pour it over your hand like you're seasoning something—measure it into the oil where it belongs.
03 -
  • Press your tofu the night before if you remember—even just wrapping it in a clean towel under something heavy for an hour changes how well it absorbs flavor.
  • Toast the turmeric and paprika in the warm oil for thirty seconds before the tofu hits the pan, which wakes up their flavors and prevents them from tasting raw.
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