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    Home » Recipes » Breakfast

    Savory Quinoa Breakfast Bowl (Vegan)

    Dec 29, 2022 · Leave a Comment

    Jump to Recipe Print Recipe

    Looking for a high-protein vegan breakfast option? You are going to love this savory quinoa breakfast bowl made with crispy tofu, steamed broccoli, avocado, beans, quinoa, and fresh herbs!

    I highly recommend pairing this tofu breakfast bowl with a mango and pear fruit smoothie. Not only do they taste great together, but eating Vitamin C rich foods with foods high in iron actually helps the body absorb nutrients more efficiently.

    If you love savory breakfast dishes be sure to check out these recipes too;

    • Baked Tofu Scramble with Veggies and Crispy Potatoes
    • Chickpea Omelette
    • Easy Gluten-Free Everything Bagels (No Yeast, No Yogurt)
    Jump to:
    • Savory quinoa breakfast bowl ingredients
    • How to make a tofu breakfast bowls
    • Substitutions
    • Variations
    • Sauce ideas for savory quinoa breakfast bowls
    • Storage and make-ahead tips
    • 📋 Recipe
    • 💬 Feedback

    Savory quinoa breakfast bowl ingredients

    • Cooked quinoa
    • Tofu (arrowroot, avocado oil, salt, pepper, garlic, turmeric)
    • Steamed broccoli
    • Black beans
    • Red onion
    • Salsa
    • Avocado
    • Microgreens (or sautéed greens of choice)
    • Chopped cilantro (or herb of choice)

    The ingredients can be altered to suit current cravings, use of seasonal produce, or whatever is currently in the fridge/freezer. Keep reading for some ideas and flavor variations!

    How to make a tofu breakfast bowls

    1. First, prepare quinoa and broccoli (they store well in the fridge, so I recommend doing this ahead of time).
    2. Next, press and cube tofu, season with spices, and cook in a nonstick, nontoxic skillet pan until crispy.
    3. Then, make the vegan breakfast bowls by adding quinoa to a bowl. Top with beans, tofu, greens, avocado, and any other veggie your heart desires.
    4. Finally, top with fresh chopped cilantro, hot sauce, salsa and/or sauce of choice.
    savory quinoa breakfast bowl

    Substitutions

    Tofu: instead of cubing the tofu, it can be crumbled instead for a softer, scrambled tofu.

    Quinoa: brown rice or cauliflower rice are also delicious options.

    Avocado: avocado adds healthy fats and moisture to the bowls. Pesto or hummus also work.

    Cilantro: swap with fresh chopped parsley, basil, dill, thyme, or microgreens of choice.

    Black beans: omit or substitue with vegan refried beans, pinto, adzuki, chickpeas, or other bean of choice.

    Salsa: substitue with cherry tomatoes, pico de gallo, or hot sauce.

    Variations

    These savory quinoa breakfast bowls are great for customizing, add in any of the following vegetables;

    • 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
    • Jalapeños

    Or add in any of these ingredients for a boost of nutrients and/or flavor;

    • Sunflower seeds
    • Pumpkin seeds
    • Hemp seeds
    • Shredded vegan cheese (melted if desired)
    • Nutritional yeast
    • Sauerkraut
    • Vegan kimchi

    These breakfast bowls are also great breakfast sandwiches, wraps, or tacos. Follow the recipe as written, but instead of adding all the ingredients to a bowl, add to a bagel, wrap, english muffin, or toasted bread.

    savory vegan quinoa breakfast bowl with crispy tofu

    Sauce ideas for savory quinoa breakfast bowls

    The avocado (paired with a little bit of everything but the bagel seasoning) is enough to provide flavor and moisture to the bowl, but for additional flavors here are some other options;

    • Hot sauce
    • Jalapeño sauce (my preferred option for this recipe as well as my breakfast enchiladas)
    • Zhoug sauce
    • Vegan "honey" mustard
    • Vegan pesto (I love Seggiano for a delicious store-bought option)
    • Hummus
    • Light drizzle of tamari, coconut aminos, or liquid aminos
    • Lemon or lime vinaigrette

    Storage and make-ahead 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 tofu breakfast bowl
    Print Recipe Pin Recipe

    Savory Quinoa Breakfast Bowl (Vegan)

    Prep Time5 minutes mins
    Cook Time20 minutes mins
    Total Time25 minutes mins

    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 (~½ cup per bowl)
    • 3 cups steamed broccoli (~½ cup per bowl)
    • 1 can black beans, no salt added, drained and rinsed
    • sliced or cubed 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 tofu: if tofu is packaged in excess water, press between two absorbent dish clothes for 10 minutes.
      Prep quinoa: while the tofu presses, 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 for up to a week!
    • Make crispy tofu: remove tofu from the press and 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 ¼-1/2 cup of quinoa to a bowl and top with steamed broccoli, crispy tofu, beans, sliced avocado, microgreens, chopped cilantro, and salsa. Drizzle with jalapeño sauce or sauce of choice (see blog post for recommendations).

    Notes

    Tofu & broccoli yield 2-3 breakfast bowls, double for additional bowls. 
    Toppings are provided without amounts so you can customize it to your liking! As a guide I usually do;
    • 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.
    Be sure to check out the blog post for additional ingredient and flavor variation ideas! 

    More Breakfast

    • vegan peanut butter banana bread mug cake
      Vegan Peanut Butter Banana Bread Mug Cake
    • vegan gluten-free french toast stack being drizzled with maple syrup
      Gluten-Free Vegan French Toast with Aquafaba & Apples
    • homemade healthy cereal with quinoa, superfoods, and almond milk
      Homemade Healthy Breakfast Superfood Cereal (Vegan)
    • Vegan Pumpkin Pecan Oatmeal

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