High Protein Brunch Bowl
Ingredients
Tofu scramble
- A block of firm tofu (about 280-300g)
- 2 tbsp of nutritional yeast
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1/2 tsp of smoked paprika
- 1/2 tsp of turmeric
- 2 handful of chopped kale or baby spinach
- 1/2 tin (400g) of chickpeas - drained and rinsed
- A generous pinch of black salt
- A drizzle of olive oil for cooking
- A dash of plant milk (i have used oat)
Bowl components
- 200g of chestnut mushrooms - sliced
- 1 tbsp of olive oil
- 1 tbsp of soy sauce
- 150g of cherry tomatoes - cut in half
- 1/2 cucumber - cut into small slices
- 1 cup of cooked quinoa
- Spoonful of kimchi (optional)
Preparation
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 for the tofu scramble and combine everything together.
Cook on a medium to 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.
To cook the mushrooms: Add 1 tablespoon of olive oil to a frying pan.
Once hot, add in the sliced mushrooms.
Cook on a medium heat for 5 minutes until they start to shrink.
Add in the soy sauce and cook for 2-3 more minutes.
Serve the tofu scramble with the cooked quinoa, mushrooms, cherry tomatoes, cucumber and kimchi if using.
