High Protein Brunch Bowl
Ingredients
Tofu scramble
- A block of firm tofu (about 280-300g)
- 2 tablespoons of nutritional yeast
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon 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)
Bowl components
- 200g chestnut mushrooms, sliced
- 1 tablespoon of olive oil
- 1 tablespoon of soy sauce
- 150g 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 it with your hands.
Add in all the other ingredients for the tofu scramble and combine everything together.
Cook on 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 seasoning with salt and pepper.
To cook the mushrooms, add 1 tablespoon of olive oil to a frying pan.
Once hot, add the sliced mushrooms.
Cook on medium heat for 5 minutes until they start to shrink.
Add 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.
