PLANT PROTEIN POWER VEGAN BREAKFAST BOWLS

Plant Protein Power Vegan Breakfast Bowls image

With over 20 grams of protein and 12 grams of fiber per serving, this breakfast keeps me full for HOURS. Plus, it's delicious and perfect for prepping ahead. Love this breakfast recipe!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 20

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Ingredients

1 (14-ounce) block extra-firm tofu
2 teaspoons olive oil
1 medium clove garlic (minced)
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon ground turmeric
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1 (15-ounce) can black beans, drained
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt (optional)
1 medium avocado (halved and sliced)
3/4 cup cherry tomatoes (sliced)
Pepitas (pumpkin seeds)
Your favorite salsa
Sliced scallions
Lime wedge for squeezing over the top
Pinch smoked paprika

Steps:

Have two or three serving bowls out and ready to fill.
Make the scrambled tofu. Drain the tofu and set it on a large cutting board. Mash with a potato masher. Set a large skillet over medium heat. When hot, add 2 teaspoons olive oil. Add garlic, oregano, cumin, turmeric, salt, and pepper. Cook, stirring frequently, until fragrant - about 1 minute. Add tofu and stir well to incorporate spices and garlic. Cook, stirring occasionally, until heated through, about 5 minutes. Divide scrambled tofu between bowls.
Heat the beans. Return skillet to burner. Add remaining 1 teaspoon oil. Add beans, chili powder, and cumin. Cook, stirring occasionally, until heated through, about 2 minutes. Taste and add salt if desired. Transfer to bowls.
Finish assembling bowls. Add cherry tomatoes and avocado slices. (I like to add a pinch of kosher salt to each). Top with assorted toppings and serve.

Nutrition Facts : ServingSize 1 /3 of recipe, Calories 625 kcal, Sugar 4 g, Sodium 1024 mg, Fat 26 g, SaturatedFat 4 g, Carbohydrate 67 g, Fiber 26 g, Protein 37 g