Savory Breakfast Bowl (Gluten Free and Vegan)

Savory Breakfast Bowl

It’s 2016 and sort of hard to believe that another year has passed by. Can you? Maybe you’re just as shocked as I am. Maybe not? I always find the holidays and year end to be a time of reflection filled with notaslgia but I am at a turning point in my life. 2015 will be remembered as the year I distingushed what I am committed to going forward as I continue to shed the skin of my former self. I am becoming a grown lady. It will be the year that I realized “someday” does not exists and I only have right now to chase my dreams. There were many accomplishments and triumphs but the biggest one was finally quitting my corporate job to take a leap of faith into entrepreneurship. I am opening up a cafe and I am scared as hell but nothing great comes from comfort zones and lets just shout from the roof tops because I officially stepped outside of mine! The future is uncertain but it is exciting and I can not wait to see what 2016 has in store.

Savory Breakfast Bowl 3 #vegan #glutenfree

Although I have changed a lot over the last year a couple things have stayed the same: Upon waking up in the morning I immediately think of two things, coffee and breakfast. That might not surprise any of you because you might think of those things, too? I know I’ve said this before on the blog and I’ll say it again, I love eating meals out of bowls. There is something very comforting about it and this savory breakfast bowl is on high rotation. Its filled with nutritious ingredients, seasoned with curry and topped with my favorites: avocado and micro greens. What’s not to love? (rhetorical question).

Savory Breakfast Bowl 4 #vegan #glutenfree

This breakfast bowl is healthy, hearty, wholesome, spicy, filling and worth having again for lunch.

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.

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