Scrambled Tofu Breakfast Bowl (Printable Version)

A hearty vegan breakfast with seasoned tofu, mushrooms, and kale over whole wheat couscous for a nutritious morning meal.

# What You'll Need:

→ 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 and leaves chopped
14 - 1 teaspoon olive oil
15 - Pinch of salt

→ 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, optional
20 - Avocado, sliced, optional
21 - Cherry tomatoes, halved, optional
22 - Lemon wedges, optional

# How to Prepare:

01 - Place couscous and 1/4 teaspoon salt in a heatproof bowl. Pour 3/4 cup boiling water over the couscous, cover the bowl, and let stand for 5 minutes. 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 desired. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add 1 tablespoon olive oil. 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 bowl with scrambled tofu, sautéed mushrooms, and kale. Add garnishes as desired and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 35 minutes, making it realistic for actual weekday mornings.
  • The tofu gets genuinely delicious when seasoned boldly—not boring or medicinal tasting.
  • You feel legitimately nourished for hours, not hungry again by mid-morning.
02 -
  • Wet tofu will never brown—pressing it or buying pre-pressed tofu is the difference between silky scramble and steamed disappointment.
  • Don't skip browning the mushrooms; that caramelization is where the savory depth comes from, not from any sauce or seasoning.
  • The kale needs salt the same way any cooked green does; it won't taste like much without it.
03 -
  • If your tofu sticks to the pan, you probably haven't let it brown enough—a little patience gives you texture instead of scramble.
  • Taste the mushrooms and kale separately as you cook them; seasoning each component individually means everything tastes alive and intentional, not blended together.
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