Tofu Scramble Breakfast Bowl

🌱 Ingredients (serves 2):

🧄 For the tofu scramble:

• 1 block (14 oz / 400g) firm or extra-firm tofu, pressed
• 1 tbsp olive oil
• 1/4 tsp turmeric (for color)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp nutritional yeast (for umami & cheesy flavor)
• Salt & black pepper, to taste
• Splash of plant milk (optional for creaminess)
• 1/4 tsp black salt (kala namak) – optional, adds an “eggy” flavor

🥗 For the bowl:

• 1 cup roasted sweet potato cubes
• 1/2 cup sautéed spinach or kale
• 1/2 avocado, sliced
• Cherry tomatoes, halved
• Cooked quinoa, rice, or toast (optional base)
• Hot sauce or tahini drizzle (optional)

🍴 Instructions:

1. Prep the tofu:
   Crumble the tofu with your hands or a fork until it resembles scrambled eggs.
2. Sauté it up:
   Heat oil in a pan over medium heat. Add the tofu and cook for 4–5 minutes, stirring occasionally.
3. Season:
   Add turmeric, garlic powder, onion powder, nutritional yeast, and a splash of plant milk if needed. Stir well to coat. Add black salt here if using.
4. Cook until golden:
   Keep cooking another 3–5 minutes until tofu is lightly browned and fragrant.
5. Build your bowl:
   Layer your base (quinoa or toast), then top with tofu scramble, roasted sweet potatoes, greens, avocado, and tomatoes.
6. Optional extras:
   Add hot sauce, tahini drizzle, or fresh herbs like parsley or chives.

💡 Customize it!

• Add sautéed mushrooms, peppers, or onions
• Try smoked paprika or cumin for a deeper flavor
• Swap sweet potatoes for hash browns if you’re craving crispy