This Simple Vegan Tofu Scramble Bowl with Spinach and Sweet Potatoes is the perfect plant-based breakfast or brunch that’s packed with protein, fiber, and vibrant flavors. Featuring golden tofu scramble, roasted sweet potatoes, and sautéed spinach, this dish is satisfying, nutritious, and easy to whip up.
Whether you’re enjoying it fresh or meal prepping for the week, this wholesome bowl will keep you energized all day long.
Why You’ll Love This Recipe
- Packed with Protein: Tofu provides a hearty, plant-based protein boost.
- Vibrant and Nutritious: Sweet potatoes and spinach add vitamins and minerals.
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy mornings.
- Customizable: Add your favorite veggies, grains, or spices for variety.
Ingredients
For the Bowl:
- 1 block (14 oz) firm tofu, pressed
- 1 tablespoon olive oil (or water for oil-free cooking)
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black salt (Kala Namak) (optional, for an eggy flavor)
- 1 medium sweet potato, diced
- 2 cups fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish (Optional):
- 1/4 cup chopped fresh parsley or cilantro
- Sliced avocado
- Hot sauce or vegan cheese
Ingredient Breakdown
Tofu
Mimics scrambled eggs with a soft, crumbly texture and high protein content.
Sweet Potatoes
Provide natural sweetness, fiber, and a boost of vitamins A and C.
Black Salt (Kala Namak)
A sulfurous salt that gives tofu scramble an authentic egg-like flavor.
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with 1/2 tablespoon of olive oil, salt, and pepper.
- Spread them on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and golden brown.
Step 2: Make the Tofu Scramble
- Heat the remaining olive oil in a large skillet over medium heat.
- Crumble the tofu into the skillet with your hands.
- Sprinkle the turmeric, smoked paprika, garlic powder, and black salt (if using) over the tofu. Stir well to coat evenly.
- Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and golden.
Step 3: Sauté the Spinach
- In the same skillet, push the tofu to one side and add the fresh spinach.
- Sauté for 2-3 minutes, or until wilted. Season with a pinch of salt and pepper.
Step 4: Assemble the Bowl
- Divide the roasted sweet potatoes, tofu scramble, and sautéed spinach between two bowls.
- Top with your favorite garnishes, such as avocado slices, fresh parsley, or a drizzle of hot sauce.
Step 5: Serve and Enjoy
- Serve immediately for a fresh and hearty meal, or store in the fridge for up to 3 days for meal prep.
Picture Gallery
Tips and Variations
- Add More Veggies: Include mushrooms, bell peppers, or cherry tomatoes in the scramble for extra nutrients and flavor.
- Switch the Base: Swap sweet potatoes for roasted potatoes, quinoa, or whole-grain toast.
- Spice It Up: Add red pepper flakes or chili powder for a spicy kick.
- Oil-Free Option: Use vegetable broth to cook the tofu and spinach instead of oil.
Nutritional Information (Per Bowl – 1 of 2)
- Calories: 280
- Protein: 18g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 5g
- Vitamin A: 200% of the daily value
- Iron: 25% of the daily value
This bowl is a nutrient-packed, delicious way to start your day or enjoy as a light meal.
Conclusion
This Simple Vegan Tofu Scramble Bowl with Spinach and Sweet Potatoes is a versatile, nutritious recipe that’s perfect for any time of day. With its bold flavors and hearty ingredients, this dish is sure to become a staple in your meal rotation.
Have you tried this recipe? Share your thoughts and any creative twists in the comments below! Don’t forget to post your tofu scramble bowls on social media and tag us—we’d love to see your creations.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! Prepare the components separately and store them in airtight containers in the fridge. Reheat and assemble when ready to eat.
2. What’s the best tofu to use for a scramble?
Firm or extra-firm tofu works best. Silken tofu is too soft and won’t hold the texture needed for a scramble.
3. Can I freeze this dish?
While the tofu and sweet potatoes freeze well, fresh spinach is best added just before serving for optimal texture.
4. How do I get the scramble to taste like eggs?
Black salt (Kala Namak) adds a sulfurous flavor reminiscent of eggs. It’s optional but highly recommended.
5. What pairs well with this bowl?
Pair with whole-grain toast, fresh fruit, or a side of vegan yogurt for a complete breakfast.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.