Loaded Tofu Scramble Bowl for One! Extra-firm tofu with chopped vegetables, leafy greens, and spices served with avocado and hot sauce.
Friends!
How are you doing on your New Years intentions and resolutions?
I’m still shocked that my one month of yoga in January has turned into a most cherished daily practice.
My favorite part of my day now is entering that warm room and leaving everything both mental and physical on the outside.
Other things…I haven’t so seamlessly incorporated.
We’ve got some time before December, though, right?
I also wanted to start incorporating more savory breakfasts into my diet this year.
There’s something so energizing and comforting about sitting down to a big steaming bowl of veg first thing in the morning.
If you get stuck in sweet breakfast autopilot like me, you’re going to love this week’s customizable classic!
This Loaded Tofu Scramble Bowl for One is the perfect protein-packed and veg-full mixture for an easy breakfast, brunch, or brinner.
What You Need to Make Loaded Tofu Scramble Bowl for One
If you follow me on Instagram, you’ve probably seen me post my big “Loaded Tofu Scramble Bowls” before.
Every now and then I get an insatiable craving for this mix so I whip it up with whatever I have on hand in the refrigerator (It’s also a perfect clean-out-the-fridge meal!).
Like the most special snowflakes, no two of these bowls is alike, and they all take on a radically wild look when you garnish them with all of the edible accoutrements.
You can use any mix of veggies you like here, but I chose red bell pepper, white onion, shredded carrot, spinach, and green zucchini.
If you substitute your own mix, 2 cups of your favorite chopped veggies is about the perfect amount to load up your own bowl!
This mix is ALL about the seasoning and toppings.
Add in sliced creamy avocado, biting hot sauce, bright salsa, fresh cilantro, and crunchy sesame seeds and thank me later.
How to Serve Loaded Tofu Scramble Bowl for One
I hesitated to share this bowl for a while because it isn’t exactly the prettiest thing, and also because I wasn’t sure how you felt about the big T.
Tofu.
Do you love it? Hate it?
If you hate it, feel free to swap in another protein here, instead, but I think you’ll find the seasoning mix takes tofu from OK to OK MORE PLEASE.
The key when crumbling the tofu is to leave some “chunks” remaining.
Try adding your tofu straight from the package after a simple light press with a cloth; skip the long long tofu for this recipe because most of the moisture cooks off when sautéing.
I recommend using extra-firm tofu for this recipe for the best texture!
More Savory Vegan Breakfasts
I Want to Hear From You
If you make this Loaded Tofu Scramble Bowl for One recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Loaded Tofu Scramble Bowl for One
- Total Time: 30 mins
- Yield: 1 serving*
- Diet: Vegan
Description
Loaded Tofu Scramble Bowl for One! Extra-firm tofu with chopped vegetables, leafy greens, and spices served with avocado and hot sauce.
Ingredients
- 4–6 oz extra firm tofu, drained, rinsed, pressed, and crumbled (about 1/3– 1/2 of 1 16 oz block, depending on how hungry you are!)
- avocado oil spray (optional, if Oil-Free, use veggie broth instead)
- 1/4 cup white onion, diced
- ¼ tsp garlic powder
- 1/2 red bell pepper, diced
- 1/2 green zucchini squash, diced
- 1/2 cup shredded carrots
- 1 giant handful of spinach
- 1 green onion, sliced
- 1/2 tsp cumin
- ¼ tsp smoked paprika
- ¼ tsp turmeric
- 1/4 tsp curry power (optional for some heat)
- 1 TBSP nutritional yeast (optional for “cheesiness”)
- Himalayan sea salt, to taste
- Black pepper
For serving
- sliced avocado
- hot sauce
- salsa
- sesame seeds
- cilantro
Instructions
- Spray a nonstick pan with avocado oil and heat it over medium high, or alternatively, heat veggie broth for a no-oil-added option.
- Once it’s warm, add in onions and garlic powder and cook until the onions are translucent and soft, about 3-5 minutes.
- Add in the crumbled tofu and cook for another 3-5 minutes, until lightly browned.
- Next, add in bell pepper, shredded carrots, zucchini squash, and green onion, along with a pinch of Himalayan sea salt and black pepper.
- Heat the vegetables for 8-10 minutes, stirring everything frequently until veggies are fork tender.
- Within the last few minutes of sautéing, add the cumin, smoked paprika, turmeric, and optional curry powder and nutritional yeast. Stir well to combine. Add a giant handful of spinach and allow to cook for 1 minute, then turn heat to medium low and cover the pan with a lid for 2-3 minutes, or until spinach wilts.
- Serve the scramble immediately with sliced avocado, hot sauce, salsa, sesame seeds, and cilantro. Save leftover veggies and tofu for another tofu scramble bowl.
Notes
To make multiple servings, double or triple the recipe, but I found it difficult to make more than one serving at a time in one pan. I recommend heating one serving at a time!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast, Entree,
- Method: Stovetop
- Cuisine: Gluten-Free, Vegan
Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!
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