High Protein Brunch Bowl
Ingredients
Tofu scramble
- A block of firm tofu (about 280-300g)
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 2 handfuls chopped kale or baby spinach
- 1/2 tin (400g) chickpeas, drained and rinsed
- A generous pinch of black salt
- A drizzle of olive oil for cooking
- A dash of plant milk (oat milk used)
Additional
- 200g chestnut mushrooms, sliced
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 150g cherry tomatoes, cut in half
- 1/2 cucumber, cut into small slices
- 1 cup cooked quinoa
- Spoonful of kimchi (optional)
Preparation
Tofu scramble
Add a drizzle of oil to a large frying pan on medium heat.
Add the tofu to the pan crumbling with your hands.
Add in all the other ingredients and combine everything together.
Cook on a medium or low heat for 8-10 minutes until the greens are wilted.
Add more plant milk if the tofu starts to stick to the pan.
Adjust with salt and pepper.
Mushrooms
Add 1 tablespoon of olive oil to a frying pan.
Once hot, add in the sliced mushrooms.
Cook on medium heat for 5 minutes until they start to shrink.
Add in the soy sauce and cook for 2-3 more minutes.
Serving
Serve the tofu scramble with the cooked quinoa, mushrooms, cherry tomatoes, cucumber and kimchi if using.
Notes
This recipe serves 2 people.
