Description
A hearty and vibrant breakfast bowl featuring scrambled tofu, sautéed mushrooms, and fresh kale, perfect for a nourishing start to your day.
Ingredients
Scale
- 7 oz firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1 tablespoon nutritional yeast (optional)
- 5 oz cremini or button mushrooms, sliced
- 2 garlic cloves, minced
- 2 cups kale, stems removed, leaves chopped
- 2/3 cup whole wheat couscous
- 3/4 cup boiling water
- Fresh parsley, chopped
- Avocado, sliced
- Cherry tomatoes, halved
- Lemon wedges
Instructions
- Prepare the Couscous: Place 2/3 cup whole wheat couscous and 1/4 teaspoon salt in a heatproof bowl. Pour 3/4 cup boiling water over it, cover it with a lid or plate, and let it stand for 5 minutes. Fluff with a fork and set aside.
- Scramble the Tofu: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the crumbled tofu, turmeric, smoked paprika, black pepper, and sea salt. Cook for 5 to 7 minutes, stirring gently until heated through and lightly golden. If using nutritional yeast, stir it in now. Transfer to a plate and cover to keep warm.
- Sauté the Mushrooms: In the same skillet, add another tablespoon of olive oil. Toss in the sliced mushrooms and cook for 4 to 5 minutes until they begin to brown. Add the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper, then cook for an additional 2 minutes until fragrant and the mushrooms are tender.
- Cook the Kale: Add 1 teaspoon olive oil and the chopped kale to the skillet. Sprinkle a pinch of salt on top and cook for 2 to 3 minutes, stirring frequently until the kale is wilted and bright green.
- Assemble the Bowl: Divide the couscous evenly between two bowls. Top each with a generous serving of scrambled tofu, sautéed mushrooms, and kale. Garnish with fresh parsley, avocado slices, and halved cherry tomatoes. Serve with lemon wedges on the side.
Notes
Customize the bowl with your favorite vegetables or spices. Leftovers can be stored in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg