This super delicious Plant Protein Power Vegan Breakfast Bowl is loaded with 20 grams of protein and 12 grams of fiber per serving. It will keep you satiated for hours and is the perfect fuel for a morning workout.
For the Tofu:
1 (14-ounce) block extra-firm tofu
2 teaspoons olive oil
1 medium clove garlic (minced)
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon ground turmeric
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the black beans:
1 teaspoon olive oil
1 (15-ounce) can black beans, drained (or 1 1/2 cups cooked black beans)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt (optional)
1 medium avocado (halved and sliced)
3/4 cup cherry tomatoes (sliced)pepitas (pumpkin seeds)
Your favorite salsa
Lime wedge for squeezing over the top
Pinch smoked paprika
Have two or three serving bowls out and ready to fill.
Make the scrambled tofu. Drain the tofu and set it on a large cutting board. Mash with a potato masher.
Set a large skillet over medium heat. When hot, add 2 teaspoons olive oil. Add garlic, oregano, cumin, turmeric, salt, and pepper.
Cook, stirring frequently, until fragrant – about 1 minute.
Add tofu and stir well to incorporate spices and garlic. Cook, stirring occasionally until heated through, about 5 minutes. Divide scrambled tofu between bowls.