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Vegan Savory Breakfast Bowl with Tofu and Avocado
Vegan Savory Breakfast Bowl with Tofu and Avocado

Vegan Savory Breakfast Bowl with Tofu and Avocado
A hearty and comforting breakfast bowl featuring seasoned tofu, creamy avocado, and a medley of vegetables.
Vegan Savory Breakfast Bowl with Tofu and Avocado
Ingredients:
1
Servings
  • 200
    g
     tofu
  • 1
    item
     avocado
  • 100
    g
     spinach
  • 100
    g
     cherry tomatoes
  • 1
    item
     red bell pepper
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     soy sauce
  • 2
    clove
     garlic
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     black pepper
Preparation Time: 25 minutes
Vegan Savory Breakfast Bowl with Tofu and Avocado
Instructions:
  1. Press the tofu to remove excess moisture and cut into cubes.
  2. Heat olive oil in a pan over medium heat.
  3. Add minced garlic and sauté until fragrant.
  4. Add tofu cubes to the pan and cook until golden brown on all sides.
  5. Add soy sauce and black pepper to the tofu, stirring to coat evenly.
  6. In a separate pan, sauté spinach, cherry tomatoes, and sliced red bell pepper until tender.
  7. Slice the avocado and set aside.
  8. Assemble the bowl by placing the sautéed vegetables at the bottom.
  9. Top with cooked tofu and sliced avocado.
  10. Drizzle with lemon juice before serving.
Nutrition Per Serving 700 g Per 100g
Energy 800 kcal 114 kcal
Protein 30 g 4.3 g
Fibre 20 g 2.9 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 50 g 7.1 g
Fat 55 g 7.9 g
  • 200
    g
     tofu
  • 1
    item
     avocado
  • 100
    g
     spinach
  • 100
    g
     cherry tomatoes
  • 1
    item
     red bell pepper
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     soy sauce
  • 2
    clove
     garlic
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     black pepper
1
Servings
0

Press the tofu to remove excess moisture and cut into cubes.

Heat olive oil in a pan over medium heat.

Add minced garlic and sauté until fragrant.

Add tofu cubes to the pan and cook until golden brown on all sides.

Add soy sauce and black pepper to the tofu, stirring to coat evenly.

In a separate pan, sauté spinach, cherry tomatoes, and sliced red bell pepper until tender.

Slice the avocado and set aside.

Assemble the bowl by placing the sautéed vegetables at the bottom.

Top with cooked tofu and sliced avocado.

Drizzle with lemon juice before serving.

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