High Protein Brunch Bowl
Ingredients
Tofu scramble
- 280-300g firm tofu
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 2 handfuls chopped kale or baby spinach
- 200g chickpeas (drained and rinsed)
- Pinch of black salt
- Drizzle of olive oil
- Dash of oat milk
Mushrooms
- 200g chestnut mushrooms
- 1 tbsp olive oil
- 1 tbsp soy sauce
Bowl components
- 150g cherry tomatoes
- 1/2 cucumber
- 1 cup 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-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.
For 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.
