Incredible Breakfast Bowl

Protein-packed breakfast of champions featuring ‘scrambled’ tofu, breakfast patties, hash browns, veggies, and greens!

Before transitioning to a plant-base lifestyle, I followed a fairly high-protein breakfast routine – either a protein shake or a breakfast bowl with two chicken sausage links, a bunch of sautéed vegetables, and two scrambled eggs. Looking back, I am surprised I ate that much animal protein in one meal; but I truly believed I needed to eat this way to be healthy. At the time, I believed I was eating healthy and filling my body with nutritious food. And yet, I had more mysterious health issues, inflammation, and pain that I couldn’t understand or remedy.

Now, just a couple years later, I understand that my body prefers plant-based protein in the form of vegetables, grains, and legumes. And my body feels much better – I am taking zero prescription drugs and have substantially less pain. In this time, I’ve learned two very important truths: (1) Food is my medicine and (2) We really are what we eat. So let’s eat an incredible breakfast bowl with lots of plant-based nutrients and tasty goodness.

For this reason, I highly recommend you try my plant-based Breakfast Patties. They contain all three plant-based protein sources (vegetables, grains, and lentils) and are the perfect accompaniment for this breakfast Bowl. Click here for the recipe. They’re also great in my Ultimate Breakfast Sandwich. Of course, if you’re short on time or have a favorite breakfast patty, feel free to use it.

Please don’t let the long list of ingredients frighten you. It may look daunting; but if you look at it closely, each part is fairly straight forward. If you follow the instructions in order, it takes about 45 minutes and is well worth the effort. Take your time and enjoy the process. It’s even more fun if you have a sous chef to assist you,

Ingredients

• 1 tsp avocado oil (optional)
• 2-4 potatoes, diced (2-3 cups)
• 1 bell pepper, diced (I used half green and half red)
• 1 onion, diced
• 1/2 cup mushrooms, diced
• 7-8 oz block of Firm Tofu
• 1 Tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp poultry seasoning
• 1/2 tsp kala namak (black salt)
• 1/4 tsp turmeric
• 1/8 tsp pepper
• 2 Tbsp plant milk
• 1 Tbsp minced garlic
• 4 Plant-based Breakfast Patties
• 1 cup of greens
• 1 cup grape/cherry tomatoes, sliced in half
• 1/4 cup cilantro, chopped
• 2 green onions, sliced
• avocado (optional)
• tobasco (optional)

Instructions

1. Sauté potatoes in a skillet with 1 teaspoon avocado oil – I try not to use oils but hash browns just brown better with it. Feel free to use an air fryer, if you have one. Otherwise, sauté in a skillet, flipping and turning occasionally to get all of the cubes nice and golden.

1. In a separate skillet, crumble the block of tofu and sprinkle seasonings on top, stirring occasionally.
2. Add in milk and stir to coat. Remove from heat.

1. In a separate skillet, sauté bell peppers, onion, and mushrooms on medium-low until translucent, about 5 minutes. 
2. Add in garlic until fragrant, about 1-2 more minutes. Remove from skillet and set aside.
3. Using the veggie skillet, heat the breakfast patties until browned on each side. Remove from skillet and set aside.
4. Using the same veggie skillet, sauté the greens until wilted, about 1-2 minutes. Remove from heat.

1. To serve, spoon hash browns, scrambled tofu, veggies, greens, and breakfast patties into serving bowls.
2. Top with chopped green onions, chopped cilantro, sliced tomatoes, and sliced avocado.

Notes

Turmeric is used solely to color the eggs yellow.

Kala namak (black salt) has a sulphur characteristic that lends to an “eggy” scent and flavor.

To print or download this recipe, please click on the link below.

Incredible Breakfast Bowl

Rachele (Pebbles and Toast)

Protein-packed breakfast of champions featuring ‘scrambled’ tofu, breakfast patties, hash browns, veggies, and greens!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 4

Ingredients

  

• 1 tsp avocado oil optional
• 2-4 potatoes diced (2-3 cups)
• 1 bell pepper diced (I used ½ green, ½ red)
• 1 onion diced
• ½ cup mushrooms diced
• 7-8 oz block of Firm Tofu
• 1 Tbsp nutritional yeast
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp poultry seasoning
• ½ tsp kala namak black salt
• ¼ tsp turmeric
• ⅛ tsp pepper
• 2 Tbsp plant milk
• 1 Tbsp minced garlic
• 4 Plant-based Breakfast Patties
• 1 cup of greens
• 1 cup cherry tomatoes sliced in half
• ¼ cup cilantro chopped
• 2 green onions sliced
• avocado optional
• tobasco optional

Instructions

 

• Sauté potatoes in a skillet with 1 teaspoon avocado oil – I try not to use oils but hash browns just brown better with it. Feel free to use an air fryer, if you have one. Otherwise, sauté in a skillet, flipping and turning occasionally to get all of the cubes nice and golden.
• In a separate skillet, crumble the block of tofu and sprinkle seasonings on top, stirring occasionally.
• Add in milk and stir to coat. Remove from heat.
• In a separate skillet, sauté bell peppers, onion, and mushrooms on medium-low until translucent, about 5 minutes.
• Add in garlic until fragrant, about 1-2 more minutes. Remove from skillet and set aside.
• Using the veggie skillet, heat the breakfast patties until browned on each side. Remove from skillet and set aside.
• Using the same veggie skillet, sauté the greens until wilted, about 1-2 minutes. Remove from heat.
• To serve, spoon hash browns, scrambled tofu, veggies, greens, and breakfast patties into serving bowls.
• Top with chopped green onions, chopped cilantro, sliced tomatoes, and sliced avocado.

Notes

Kala namak (black salt) has a subtle sulfuric scent. It mimics the smell of eggs and lends it to a more traditional experience. A little sprinkled on top does the trick.

Turmeric is used solely to color the eggs yellow.

Keyword bowl, breakfast sandwich, patty, plant-based, tofu, vegan, vegetables