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Tofu Scramble Vegan Breakfast Bowl -

Scrambled Tofu Breakfast Bowl

  • Author: Brittany Mueller
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 2 bowls 1x
  • Category: Breakfast
  • Method: Sautéing
  • Cuisine: Vegan


A hearty breakfast bowl of savoury scrambled tofu, garlicky mushrooms and kale on a bed of whole wheat couscous. Add your favourite toppings for a fresh and nutritious breakfast!



Breakfast Bowl

  • 1-2 cups cooked whole wheat couscous (cook with vegetable broth for more flavour)
  • 1 tbsp olive oil (divided)
  • 2 cups kale, de-stemmed and chopped
  • 1 cup quartered Cremini and white button mushrooms
  • 2 cloves garlic, minced (divided)
  • salt, to taste
  • black pepper, to taste

Scrambled Tofu

  • 1/2 block extra-firm or firm tofu, pressed & crumbled into bite sized chunks
  • 1/2 tbsp olive oil
  • 1 1/2 tbsp nutritional yeast flakes
  • 1  1/2 tbsp water
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp fine grind kala namak salt  (black salt - can sub for sea salt)
  • 1/8 tsp/pinch of turmeric


  • ripe avocado, pea sprouts, chopped green onion, granola, halved grape tomatoes


  1. Prepare couscous according to package instructions.
  2. In a medium-sized pan, heat 1/2 tbsp olive oil over medium-high heat. Add chopped kale and 1 clove of minced garlic. Cook, stirring often, until the kale is nearly tender. Sprinkle with salt and cook until tender. Set aside.
  3. In the same pan, heat 1/2 tbsp olive oil over medium-high heat. Add mushrooms and 1 clove of minced garlic. Sprinkle with salt and pepper and cook, stirring often, until mushrooms are golden brown and tender. Set aside.

Scrambled Tofu

  1. In a small bowl or ramekin/custard cup, combine nutritional yeast, water, garlic powder, onion powder, kala namak, and turmeric. Stir well.
  2. In a medium-sized pan, heat 1/2 tbsp olive oil over medium-high heat. Add crumbled tofu and cook, stirring often, until the tofu is mostly golden-brown.
  3. Push the tofu to one side of the pan and pour the "scramble sauce" over the tofu. Stir to coat the tofu and cook for 1-2 minutes, or until the sauce is absorbed. Set aside.


  1. Divide cooked couscous, kale, mushrooms, and tofu scramble between 2 bowls. Add your favourite toppings (ripe avocado, pea sprouts, green onion, granola, and grape tomatoes) and enjoy!


For an Instagram-worthy breakfast bowl, cook the tofu, kale and mushrooms separately (as explained in the recipe.) For something fast and easy: brown the tofu slightly, then cook the kale and mushrooms alongside the tofu, and coat all 3 ingredients with the "scramble sauce".

Keywords: vegan breakfast bowl, scrambled tofu