Savory Breakfast Bowl (Gluten Free and Vegan)

January 6, 2016
Serves 2-4 People
Prep time
Cook Time


  • 1/2
    cube of organic extra firm tofu
  • 1/2
    small white onion, chopped
  • 1
    garlic clove, minced
  • 1-2 Tablespoon
  • 1 Cup
    broccolini, chopped, stems included
  • 1 Cup
    mushrooms, sliced
  • 2 Cups
    kale, shredded
  • 4
    carrots, grated on a box grater
  • 1 Tablespoon
    curry powder
  • 1 Teaspoon
    onion powder
  • 1 Teaspoon
    smoked paprika
  • 1
    lemon, juiced
  • 2 Cups
    qunioa, cooked
  • 1
    avocado, sliced
  • 1/2 Cup
    micro greens


  1. Open the tofu cube, slice in half and then wrap in paper towels or a cloth towel. Apply some weight to remove as much liquid as possible from the tofu.

  2. Prepare all your ingredients as stated above

  3. over medium heat add some oil. Once the oil is hot toss in your onions and begin to cook until translucent about 3-5 minutes. Add in the garlic and tamari and stir for another minute.

  4. Add the spices into the mix until the onions are coated evenly.

  5. Add in the broccolini, kale, mushrooms and carrots. Stir for another 5-7 minutes adding water if necessary to help cook the broccolini. squeeze in the lemon juice, taste test and adjust seasoning to your liking.

  6. Add the tofu by crumbling it in your fingers and cook until the tofu begins to brown slightly and heat through.

  7. divide up the qunioa among your bowls or save some for left overs, scoop on a nice portion of the veggie/tofu scramble and top with the avocado slices and micro greens.