Vegan Savory Breakfast Power Bowl (High-Protein)

Overhead view on a Vegan Breakfast Power Bowl made with high protein tofu scramble and black beans.

Vegan Savory Breakfast Power Bowl (High-Protein)

This easy vegan breakfast bowl is loaded with healthy ingredients and also is packed with plant-based protein. Makes for such a delicious recipe for when you crave a savory breakfast, but also is perfect for lunch and meal-prep. Includes black bean, tofu, salsa, spinach and avocado, although can easily be customized!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: breakfast, breakfast bowl, healthy, high protein, lunch, plant-based, Vegan, vegetarian

Servings: bowls

Calories: 637kcal

Author: Jessica Laroche

Ingredients

Quick tofu scramble

16 oz extra -firm tofu
1 clove of garlic
1 tsp turmeric powder
½ tsp chili powder
½ cup cherry tomatoes halved
salt to taste

Black beans

½ red onion diced
2 cloves of garlic crushed
2 tsp chili powder
1 tsp cumin powder
15 oz canned black beans rinsed and drained
½ lime juiced
salt to taste
splash of water as needed to create desired consistency

For the rest

toasted bread
avocado sliced
cherry tomatoes halved, to garnish
1 large handful spinach
salsa to taste (about ¼-⅓ cup per bowl)
red onion finely diced, for topping

Instructions

Make the black bean mixture

Warm up a large non-stick pan over medium-high heat with a little oil and then add the onion. Cook for about 5-7 minutes or until tender, then add the garlic and spices and stir to coat the onion. Cook for 1 minute stirring often.
Add the black beans, lime juice and a splash of water (1-2 tablespoon). Stir and cook for 3-5 minutes or until desired consistency (saucy but not watery).
Once done, transfer on a plate and set aside.

Make the quick tofu scramble + wilt the spinach

Wipe the pan with a paper towel and warm up a little more oil over medium-high-heat. Then, crumble the block of tofu into the pan using your fingers. Keep the chunks on the larger side, you can always break them up later using a wooden spoon. Add the garlic, turmeric powder and chili powder with a good pinch of salt and stir well to coat the tofu with the spices.
Stir often and keep cooking until the tofu starts to brown, about 5-7 minutes. Then, add the cherry tomatoes, and stir. Keep cooking for 2-3 more minutes or until the tomatoes start to soften.
Then, push the tofu scramble on the side on the pan and transfer the spinach on the other side. Add a little splash of water and some salt over the spinach and cook until wilted (2-3 minutes). Remove from the heat.

Build the bowl

Place some tofu scramble, black bean mixture and wilted tofu in a bowl and garnish with more cherry tomatoes, avocado, salsa and red onion. Serve with a side of toasted bread and add some hot sauce too, if you want. Enjoy!

Video

Notes

This recipe is amazing for meal-prep! Make both the tofu scramble and black bean mixture ahead, as well as wilt the spinach. Then, simply reheat in a bowl once ready to eat before garnishing with the other ingredients.
Feel free to swap the bread for brown rice or quinoa, simply lay the rest of the ingredients over the grains.
More sauces ideas includes chipotle mayo, white queso, pineapple pico de gallo and tofu sour cream.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition