Scrambled Tofu Breakfast Bowl (Printable Version)

A protein-rich breakfast with savory tofu, mushrooms, and kale over fluffy whole wheat couscous.

# What You Need:

→ Scrambled Tofu

01 - 7 oz firm tofu, drained and crumbled
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon ground turmeric
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground black pepper
06 - 1/2 teaspoon sea salt
07 - 1 tablespoon nutritional yeast, optional

→ Sautéed Mushrooms

08 - 5 oz cremini or button mushrooms, sliced
09 - 1 tablespoon olive oil
10 - 2 garlic cloves, minced
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Sautéed Kale

13 - 2 cups kale, stems removed and leaves chopped
14 - 1 teaspoon olive oil
15 - Pinch of salt

→ Whole Wheat Couscous Base

16 - 2/3 cup whole wheat couscous
17 - 3/4 cup boiling water
18 - 1/4 teaspoon salt

→ Garnishes

19 - Fresh parsley, chopped, optional
20 - Avocado, sliced, optional
21 - Cherry tomatoes, halved, optional
22 - Lemon wedges, optional

# How To Make:

01 - Place couscous and 1/4 teaspoon salt in a heatproof bowl. Pour 3/4 cup boiling water over the couscous, cover with a lid or plastic wrap, and let stand undisturbed for 5 minutes. Fluff gently with a fork and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add crumbled tofu along with turmeric, smoked paprika, black pepper, and salt. Cook for 5 to 7 minutes, stirring gently and occasionally, until heated through and lightly golden. Stir in nutritional yeast if desired. Transfer to a plate and cover to retain warmth.
03 - In the same skillet, add 1 tablespoon olive oil over medium heat. Add sliced mushrooms and cook for 4 to 5 minutes until they begin to brown and release moisture. Add minced garlic, salt, and pepper; cook for 2 additional minutes until fragrant and mushrooms are tender.
04 - Add 1 teaspoon olive oil to the skillet. Add chopped kale and a pinch of salt. Cook for 2 to 3 minutes, stirring frequently, until wilted and bright green.
05 - Divide couscous equally between 2 bowls. Top each portion with scrambled tofu, sautéed mushrooms, and kale. Add optional garnishes as desired. Serve immediately while components are warm.

# Expert Suggestions:

01 -
  • The whole thing comes together in 35 minutes and actually tastes like you spent way more time on it than you did.
  • It's packed with protein but somehow doesn't feel heavy or like you're eating "health food" in that joyless way.
  • You can prep everything while the couscous steams, which means minimal dishes and maximum ease.
02 -
  • If you don't drain your tofu properly before crumbling it, everything will be watery and disappointing—press it between paper towels for a couple of minutes if you have the time.
  • Cooking each element separately in the same skillet actually saves time because nothing gets crowded or steams instead of sautéing, and each component tastes distinctly like itself rather than a melted blur.
03 -
  • If you have leftover couscous, these components reheat beautifully separately—store them in different containers and warm them gently in a skillet rather than the microwave, which can make the tofu rubbery.
  • A splash of soy sauce or tamari stirred into the tofu while it's still cooking adds an unexpected savory depth that makes people ask what that amazing flavor is.
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