Savory Tofu Scramble Breakfast Bowl

This hearty and flavorful breakfast bowl is packed with protein from the tofu and fresh vegetables, offering a delightful blend of savory and a hint of sweet, tailored especially for Lola's palate!

Yields: 1 serving 

Prep time: 10 minutes 

Cook time: 15 minutes

Equipment:

• Medium bowl

• Small bowl

• Fork

• Knife

• Cutting board

• Measuring cups

• Measuring spoons

• Large skillet (non-stick preferred)

• Spatula

• Spoon

• Serving bowl

Ingredients:

For the Tofu Scramble:

• 6 ounces firm or extra-firm tofu, pressed (if desired, to remove excess water)

• 1 teaspoon olive oil

• 1/4 small red onion or 1 shallot, finely diced

• 1 clove garlic, minced

• 1/4 teaspoon ground turmeric (for color)

• 1 tablespoon nutritional yeast

• 1/4 teaspoon salt, or to taste

• 1/8 teaspoon black pepper, or to taste

• 1-2 teaspoons sriracha, or to taste (optional, for Lola!)

For the Bowl Assembly:

• 1 cup shredded or finely chopped cabbage

• 1/2 cup fresh watercress

• 1/2 cup diced pineapple (fresh or canned, drained)

• 1/4 medium avocado, diced (optional)

• Lime wedge (optional, for serving)

Instructions:

Preparing the Tofu Scramble:

Step 1.) If pressing tofu, wrap the block in paper towels or a clean kitchen towel and place it on a plate. Place a heavy object (like a cookbook or a heavy pan) on top for 10-15 minutes to press out excess water.

Step 2.) In a medium bowl, use a fork to crumble the pressed tofu into small, irregular pieces, resembling scrambled eggs.

Step 3.) Using a knife and cutting board, finely dice the red onion (or shallot) and mince the garlic clove. Shred or finely chop the cabbage, and dice the pineapple.

Step 4.) Heat the olive oil in a large skillet over medium heat. Add the diced red onion and minced garlic. Cook, stirring with a spatula, for 2-3 minutes until softened and fragrant.

Step 5.) Add the crumbled tofu to the skillet. Sprinkle with turmeric, nutritional yeast, salt, and black pepper. Cook, stirring occasionally with a spatula, for 5-7 minutes, breaking up any large clumps, until the tofu is heated through and slightly golden in places.

Step 6.) If Lola likes a kick, stir in the sriracha during the last minute of cooking.

Assembling the Breakfast Bowl:

Step 7.) In a serving bowl, create a base with the shredded cabbage and watercress.

Step 8.) Spoon the warm tofu scramble on top of the greens.

Step 9.) Arrange the diced pineapple and optional diced avocado around the tofu scramble.

Step 10.) Serve immediately, optionally with a lime wedge for a squeeze of fresh citrus.

Tips for Success:

• Pressing the tofu is key to achieving a better texture for the scramble, preventing it from being watery.

• Adjust the amount of sriracha to Lola's preferred spice level.

• Feel free to add other favorite vegetables like bell peppers or spinach to the scramble for more variety.