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Savory Vegan Breakfast Bowl

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A nourishing and vibrant breakfast bowl packed with wholesome ingredients, perfect for starting your day off right.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 200 g cherry tomatoes on the vine
  • 250 g cooked small potatoes, halved
  • Salt and black pepper, to taste
  • 100 g baby spinach
  • 1 large shallot, finely diced
  • 1 garlic clove, finely diced
  • 300 g silken firm tofu
  • ¼ teaspoon turmeric
  • ¼ teaspoon black salt
  • ½ ripe avocado, cut in half

Instructions

  1. Heat the pan: Start by drizzling a tablespoon of olive oil into a large skillet over medium heat. Wait for the oil to shimmer.
  2. Sauté the shallots and garlic: Toss in the finely diced shallot and garlic, stirring gently. Sauté for about 3-4 minutes until the shallots turn translucent.
  3. Add those potatoes: Add the halved cooked potatoes to the pan. Season them with a pinch of salt and black pepper, and let them sauté for about 5-7 minutes until golden and crispy.
  4. Toss in the cherry tomatoes: As the potatoes turn golden brown, toss in the cherry tomatoes and cook for another 3-5 minutes.
  5. Add the spinach: Stir in the baby spinach and cook until wilted, about 1-2 minutes.
  6. Prepare the tofu: Drain the silken tofu and crumble it into the skillet with the vegetables.
  7. Spice it up: Sprinkle in your turmeric and black salt. Gently fold everything together, cooking for another 3-5 minutes.
  8. Taste and adjust: Taste your creation and adjust the seasoning with extra salt or black pepper as needed.
  9. Plate it up: Scoop generous servings into your favorite bowls.
  10. Top with avocado: Add the avocado half on top and sprinkle with salt and lime juice if desired.

Notes

Feel free to customize with seasonal vegetables or herbs to make it your own.

Nutrition

Keywords: vegan breakfast, breakfast bowl, healthy breakfast, plant-based recipe

Find it online: https://ivoryapron.com/savoury-vegan-breakfast-bowl/