Vegan Breakfast Bowl
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.
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Servings: 1 serving
Calories: 240kcal
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
- ¼ cup quick pickled cabbage
Toppings
- hemp hearts
- nutritional yeast
- 1-2 radishes thinly sliced
- 1 dollop cashew creme
- red pepper flakes
- avocado
Instructions
- Heat a large cast-iron skillet over medium-high heat. Add coconut oil and let it melt.
- Cut tofu in ¾" cubes and sprinkle with salt. Once the 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.
- 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.
- Transfer to a bowl and top with Quick Pickled Cabbage and toppings of your choice. Serve immediately.
Nutrition
Calories: 240kcal | Carbohydrates: 19g | Protein: 11g | Fat: 15g | Saturated Fat: 12g | Sodium: 72mg | Potassium: 1043mg | Fiber: 2g | Vitamin A: 17330IU | Vitamin C: 217.9mg | Calcium: 256mg | Iron: 3mg