Colorful, Energizing, and Perfect for Busy Mornings
This high-protein vegan breakfast bowl starts your day with vibrant flavor and nourishing plant-based power. With over 20 grams of protein and 12 grams of fiber per serving, it keeps you fueled for hours while offering a delicious balance of textures — creamy avocado, savory scrambled tofu, spicy black beans, and juicy cherry tomatoes. It’s ready in just 20 minutes, ideal for meal prep, and perfect for those mornings when you want something hearty, wholesome, and beautifully simple. Each bite brings warmth, freshness, and satisfaction, making this bowl a go-to favorite for healthy breakfasts all week long.
PrintHigh-Protein Vegan Breakfast Bowl
High-protein vegan breakfast bowl with tofu scramble, seasoned black beans, avocado, and fresh toppings.
Ingredients
14 oz tofu
2 tsp olive oil
1 garlic clove
1 tsp oregano
1 tsp cumin
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp pepper
1 tsp olive oil (for beans)
1 can black beans
1/2 tsp chili powder
1/2 tsp cumin
1 avocado
3/4 cup cherry tomatoes
Pepitas, salsa, scallions, lime, smoked paprika
Instructions
1. Mash tofu.
2. Cook spices in oil 1 minute.
3. Add tofu and cook 5 minutes.
4. Heat beans with spices 2 minutes.
5. Assemble bowls with tofu and beans.
6. Add tomatoes and avocado.
7. Top with pepitas, salsa, scallions, paprika, and lime.
Notes
Store components 3 days.
Add greens for extra nutrients.
Serve with tortillas for a fuller breakfast.
Preparation Time
Preparation: 10 minutes
Cooking: 10 minutes
Total Time: 20 minutes
Servings: 2 people
Ingredients
Scrambled Tofu
1 (14-ounce) block extra-firm tofu
2 tsp olive oil
1 garlic clove, minced
1 tsp dried oregano
1 tsp cumin
½ tsp ground turmeric
½ tsp salt
¼ tsp black pepper
Black Beans
1 tsp olive oil
1 (15-ounce) can black beans, drained (or 1½ cups cooked beans)
½ tsp chili powder
½ tsp cumin
¼ tsp salt (optional)
Plus
1 medium avocado, sliced
¾ cup cherry tomatoes, halved
Toppings
Pepitas
Your favorite salsa
Sliced scallions
Lime wedge
Pinch smoked paprika
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large skillet
Potato masher
Cutting board
Sharp knife
Measuring spoons
Serving bowls
Spatula
Preparation Steps (Beginner-Friendly)
- Drain the tofu and place it on a cutting board. Mash with a potato masher for 30–60 seconds until crumbly.
- Heat a skillet over medium heat. Add 2 teaspoons olive oil. Stir in garlic, oregano, cumin, turmeric, salt, and pepper. Cook for 1 minute until fragrant.
- Add the tofu and stir well to coat. Cook 5 minutes, stirring occasionally, until warm and lightly golden. Divide into serving bowls. ✨
- Return the skillet to the heat. Add 1 teaspoon olive oil, beans, chili powder, cumin, and optional salt. Cook 2 minutes until heated through.
- Add the beans to each bowl alongside the tofu.
- Add sliced cherry tomatoes and avocado. Sprinkle a pinch of salt on the tomatoes and avocado if you like. 🥑
- Finish with pepitas, salsa, scallions, smoked paprika, and a squeeze of lime. Enjoy this nourishing breakfast bowl! 😊
Chef’s Tips
Store tofu scramble and black beans separately for up to 3 days.
Add spinach or kale for extra greens.
Swap cherry tomatoes for roasted veggies when meal prepping.
Serve with warm tortillas for a fuller breakfast.
Nutrition Information
Serving: 1
Calories: 625 kcal
Protein: 37 g
Carbs: 67 g
Fat: 26 g
Fiber: 26 g
Sugar: 4 g