Plant Protein Power Breakfast Bowls
Plant Protein Power Breakfast Bowls requires roughly 20 minutes from start to finish. This recipe serves 2. For $3.51 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 648 calories, 38g of protein, and 27g of fat. It works well as a breakfast. 582 people have tried and liked this recipe. Head to the store and pick up avocado, chili powder, olive oil, and a few other things to make it today. It is brought to you by Kitchen Treaty. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is super. Try Pumped-up Plant Protein Power Smoothie, Quinoa Power Breakfast Bowls, and Chocolate Coffee Protein Chia Breakfast Bowls for similar recipes.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 medium avocado, halved and sliced
1 (15-ounce) can black beans, drained (or 1 1/2 cups cooked black beans)
1/4 teaspoon freshly ground black pepper
3/4 cup cherry tomatoes, sliced
1/2 teaspoon chili powder
1 teaspoon cumin
1 (14-ounce) block extra-firm tofu
1 medium clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon kosher salt (optional)
1/2 teaspoon kosher salt
Lime wedge for squeezing over the top
1 teaspoon olive oil
2 teaspoons olive oil
1 teaspoon dried oregano
Pepitas (pumpkin seeds)
Your favorite salsa
Sliced scallions
Pinch smoked paprika
Equipment:
bowl
cutting board
potato masher
frying pan
Cooking instruction summary:
Have two or three serving bowls out and ready to fill.Make the scrambled tofu. Drain the tofu and set it on a large cutting board. Mash with a potato masher. Set a large skillet over medium heat. When hot, add 2 teaspoons olive oil. Add garlic, oregano, cumin, turmeric, salt, and pepper. Cook, stirring frequently, until fragrant about 1 minute. Add tofu and stir well to incorporate spices and garlic. Cook, stirring occasionally, until heated through, about 5 minutes. Dividescrambled tofu between bowls.Heat the beans. Return skillet to burner. Add remaining 1 teaspoon oil. Add beans, chili powder, and cumin. Cook, stirring occasionally, until heated through, about 2 minutes. Taste and add salt if desired. Transfer to bowls.Finish assembling bowls. Add cherry tomatoes and avocado slices. (I like to add a pinch of kosher salt to each). Top with assorted toppingsand serve.
Step by step:
1. Have two or three serving bowls out and ready to fill.Make the scrambled tofu.
2. Drain the tofu and set it on a large cutting board. Mash with a potato masher. Set a large skillet over medium heat. When hot, add 2 teaspoons olive oil.
3. Add garlic, oregano, cumin, turmeric, salt, and pepper. Cook, stirring frequently, until fragrant about 1 minute.
4. Add tofu and stir well to incorporate spices and garlic. Cook, stirring occasionally, until heated through, about 5 minutes. Dividescrambled tofu between bowls.
5. Heat the beans. Return skillet to burner.
6. Add remaining 1 teaspoon oil.
7. Add beans, chili powder, and cumin. Cook, stirring occasionally, until heated through, about 2 minutes. Taste and add salt if desired.
8. Transfer to bowls.Finish assembling bowls.
9. Add cherry tomatoes and avocado slices. (I like to add a pinch of kosher salt to each). Top with assorted toppingsand serve.
Nutrition Information:
covered percent of daily need
