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 handfuls 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 (oat milk used)
Mushrooms and additions
- 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 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 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.
