Vegan Breakfast Bowl with Tofu and Kale

This Vegan Breakfast Bowl with Tofu and Kale has everything you need – protein, healthy fats, and the best superfoods to energize you and keep you going all day long.

This post contains affiliate links. For more information read my privacy policy. 

Today I welcome you into my home while I prepare my new favorite breakfast: this Vegan Breakfast Bowl.

This has been my go-to breakfast/brunch for months. I probably eat this tofu bowl (or a variation on this), at least 2 times a week. It is hearty, wholesome, filling, wonderfully delicious, and I think you’re going to love it, too. So, come on in, take a seat, and let’s talk Vegan Breakfast Bowl.

The first step in this recipe is making that perfectly crispy tofu. Quick recap: high quality tofu, HOT cast iron pan, lots of oil. Got it? Great! Once the tofu is perfectly crispy, we are going to toss it with one of my favorite superfoods – nutritional yeast – for that cheesy, nutty flavor that we all know and love.

Okay, the tofu is sautéing, so let’s chop of that fresh kale. While we chop, I wanna talk about some of the amazing benefits of kale.

One cup of kale has:

• Over 100% of your daily vitamins A, C, and K
• 3 grams of protein
• A signifiant intake of potassium, calcium and folate
• 2.5 grams of fiber

And kale is loaded with powerful antioxidant and beta-carotene. That’s why I love to start my day off with as much of these dark leafy greens as possible.

You could also use swiss chard or spinach, which are also full of healthful benefits, if you prefer.

Once the kale is chopped, you can just throw it in with the tofu and let it cook down a bit. The rest of this bowl is kinda up to you. I like to add my Quick Pickled Cabbage, which I almost always have on hand, a bit of Lemony Cashew Cream, as well as anything else I can think of to sprinkle on top – nutritional yeast, hemp hearts, red pepper flakes, chopped radishes. Pretty much anything goes. It’s the everything-but-the-kitchen-sink of breakfast bowls.

There you have it – the Vegan Breakfast Bowl with Tofu and Kale.

Thanks for stopping by and chatting breakfast bowls and kale benefits. I hope you give this vegan Breakfast Bowl a try. It will fill you up and satisfies all your tastebuds. What better way to start the day?

Vegan Breakfast Bowl

5 from 1 vote

Print

This Vegan Breakfast Bowl with Tofu and Kale has everything you need - protein, healthy fats, and the best superfoods to energize you and keep you going all day long.

Prep Time

10 mins

Total Time

10 mins

 

Course: Breakfast
Cuisine: American
Keyword: Vegan Breakfast Bowl
Servings: 1 serving
Calories: 240 kcal
Author: Sarah McMinn

Ingredients

Tofu Kale Scramble

• 1 tablespoon coconut oil
• 6 ounces extra firm tofu
• 1 tablespoon nutritional yeast
• salt and pepper to taste
• 3-4 large kale leaves chopped
• 1/4 cup quick pickled cabbage

Toppings

• hemp hearts
• nutritional yeast
• 1-2 radishes thinly sliced
• 1 dollop cashew creme
• red pepper flakes
• avocado

US Customary - Metric

Instructions

1. Heat a large cast iron skillet over medium-high heat. Add coconut oil and let it melt.
2. Cut tofu in 3/4" cubes and sprinkle with salt. Once oil is very hot, add tofu. The tofu should sizzle when dropped in the pan. Sauté for about 7 minutes, stirring occasionally until the tofu is crispy on all sides. Sprinkle in nutritional yeast and toss to coat.
3. Add chopped kale and lower heat. You made need to add 1-2 tablespoon of water at this point to help the kale cook down. Stir occasionally until kale is wilted.
4. Transfer to a bowl and top with Quick Pickled Cabbage and toppings of your choice. Serve immediately.

Nutrition Facts

Vegan Breakfast Bowl

Amount Per Serving

Calories 240 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 12g 60%

Sodium 72mg 3%

Potassium 1043mg 30%

Total Carbohydrates 19g 6%

Dietary Fiber 2g 8%

Protein 11g 22%

Vitamin A 346.6%

Vitamin C 264.1%

Calcium 25.6%

Iron 16.5%

* Percent Daily Values are based on a 2000 calorie diet.