Savory Quinoa Breakfast Bowl (Vegan)
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!
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
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.