This savory quinoa breakfast bowl is protein-packed with crispy tofu, steamed broccoli, creamy avocado, hearty beans, and fluffy quinoa. Fresh herbs add a punch of flavor and freshness, making it a super satisfying and delicious way to start your day. It’s a filling breakfast option you’ve got to try ASAP!
Pair this tofu breakfast bowl with a mango and pear fruit smoothie. They taste great together and eating Vitamin C-rich foods with iron-rich foods helps the body absorb the nutrients more efficiently!
Love savory breakfast dishes? Pin these easy recipes or bookmark them for later!
- Baked Tofu Scramble with Veggies and Crispy Potatoes
- Chickpea Omelette
- Easy Gluten-Free Everything Bagels (No Yeast, No Yogurt)
- Easy Vegan Breakfast Sandwich with Tofu Egg Patties
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Savory breakfast quinoa bowl ingredients & substitutions
- Cooked quinoa: Tri-color, white, or red quinoa all work well in this recipe. Just note that red quinoa has a slightly nuttier taste! Brown rice, chickpea rice, or cauliflower rice are also delicious alternatives.
- Garlic turmeric tofu: extra-firm tofu, arrowroot, avocado oil, salt, pepper, garlic, turmeric.
- Steamed broccoli: I used organic frozen broccoli for convenience (and it's one of our favorite veggies). Use whatever you have on hand, like baked sweet potatoes, bell peppers, or mushrooms.
- Black beans: Add additional flavor as well as protein and fiber. Omit or substitute with vegan refried beans, pinto, adzuki, chickpeas, or other bean of choice.
- Salsa: substitute with cherry tomatoes, pico de gallo, or hot sauce.
- Avocado: Avocado adds healthy fats and moisture to the bowls. Pesto or hummus also works.
- Microgreens (or sautéed greens of choice)
- Chopped cilantro (or herb of choice): Swap with fresh chopped parsley, basil, dill, thyme, or additional microgreens.
How to make a tofu breakfast bowls
- First, cook the quinoa and broccoli.
- Next, briefly press and cube tofu. Add to a large bowl and toss with spices.
- Cook the seasoned tofu in a nontoxic, nonstick skillet pan until golden and crispy. A griddle or greased grill pan also works for additional char-like flavor.
- Then, assemble the vegan breakfast bowls by adding quinoa to a bowl. Top with beans, tofu, greens, avocado, and any other veggies your heart desires.
- Finally, add the finishing touches. Top with fresh chopped cilantro, hot sauce, salsa, or sauce of choice.
Variations
🌮 Breakfast tacos: Instead of quinoa bowls, use these ingredients in a breakfast taco, wrap, or sandwich!
Tofu scramble: crumble the tofu instead of cubing it for a tofu scramble quinoa bowl. Alternatively, use leftover baked tofu scramble!
🥣 Tofu-free bowl: Substitute the tofu with marinated seitan, tempeh bacon, or add more beans and veggies (ideas below).
🫑 Veggie packed bowl: Use seasonal produce or grab whatever is in the fridge/freezer! Here are some of my favorites to add:
- Edamame
- Sautéed spinach, kale, or baby kale
- Fresh spinach
- Kale or baby kale tossed with avocado oil, lemon juice, and a pinch of sea salt
- Carrots
- Bell peppers
- Sautéed mushrooms
- Diced tomatoes
- Sautéed asparagus
- Sliced jalapenos
Add in any of these ingredients for a boost of nutrients, texture, and flavor:
- Sunflower seeds
- Pumpkin seeds
- Hemp seeds
- Shredded vegan cheese (melted if desired)
- Nutritional yeast
- Sauerkraut
- Vegan kimchi
Another great way to add more flavor to this savory breakfast bowl recipe is to cook the quinoa in low-sodium vegetable broth instead of water!
Storage and meal prep tips
One of my favorite things about these quinoa breakfast bowls is that all of the ingredients can be made ahead of time for a quick and easy breakfast.
Store items separately, in airtight containers, for up to a week in the fridge.
📋 Recipe
Savory Quinoa Breakfast Bowl (Vegan)
Equipment
- cutting board + knife
- nonstick skillet
Ingredients
Tofu
- 1 block firm or extra-firm tofu, pressed and cubed
- 1 teaspoon arrowroot
- ½ teaspoon garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric
- 1 tablespoon avocado oil
Quinoa Bowls
- 1 cup uncooked quinoa, prepared according to package instructions
- 3 cups steamed broccoli
- 1 can black beans, no salt added, drained and rinsed
- sliced avocado (or guacamole)
- microgreens or greens of choice
- fresh chopped cilantro
- salsa (or pico de gallo)
- drizzle of jalapeño sauce (see blog post for other options)
- other optional add-ins; breakfast potatoes, baked sweet potatoes, sautéed greens, mushrooms, and/or bell peppers
Instructions
- Prep quinoa: rinse quinoa well and cook according to package instructions (1 cup rinsed quinoa with 1 ½ cup water). *top tip for cooking quinoa: instead of fully covering the pot when simmering, leave the lid slightly ajar. Prep broccoli: while the quinoa cooks, steam broccoli using a steamer basket or alternatively add enough water to coat the bottom of a saucepan + a little more. Bring to a boil and add broccoli (fresh or frozen), cover, and let steam for 3-4 minutes or until tender. Once quinoa and broccoli are done cooking, add to pyrex dishes or similar storage containers - they store great in the fridge for up to a week!
- Make crispy tofu: remove tofu from package and gently press to remove excess liquid. Cut into small ¼-½ inch cubes. Add to a bowl and toss with arrowroot, garlic, salt, pepper, and turmeric. Warm a nonstick skillet over medium heat. Once warm, add avocado oil and then add seasoned tofu cubes. Leave undisturbed for 5 minutes, then toss and repeat (cooking for another 5 minutes, undisturbed). Toss again and continue to cook until crisp (I usually do another few minutes). Remove from heat once it's cooked to your liking.
- Assemble bowls: add ¼-1/3 cup of quinoa to a bowl and top with steamed broccoli, crispy tofu, beans, sliced avocado, microgreens, chopped cilantro, and salsa. Add any other toppings your heart desires and enjoy!
Notes
- ½ cup of cooked quinoa and broccoli
- 2-3 tablespoons of black beans
- 1 avocado (chopped with a sprinkle of everything but the bagel seasoning)
- 1-2 sprigs of cilantro
- ¼ cup of microgreens
- 1 large tablespoon of salsa.
- Drizzle of Whole Foods 365 jalapeño sauce.
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