Easy Scrambled Tofu Breakfast Bowl
Brekkie or brunch… or both? This unbeatable, easy vegan Scrambled Tofu Breakfast Bowl recipe is simply irresistible. Scrummy veggies and soda bread are the perfect sides to scrambled Cauldon Authentic Tofu. Trust us, you’ll want this EVERY weekend!
Made with our Authentic Plant-Based Tofu
Ingredients:
150g Cauldron Authentic Tofu
4 baby potatoes
2 tbsp. oat milk
¼ tsp. turmeric
1 tsp. chives, chopped (plus extra to garnish)
10 sprays one calorie cooking spray
100g vine tomatoes
100g button mushrooms
100g baby spinach leaves
¼ avocado, sliced
2 slices vegan soda bread
A spread of vegan butter
Our tip
Why not add a pinch of chilli flakes to the Cauldron Tofu scramble in this recipe for a kick to start the day.
Method:
Bring a small pan of water to the boil. Add the baby potatoes and cook for 15 minutes. Drain, plunge into cold water to cool. Slice each potato in half then quarter.
Crumble the Cauldron Authentic Tofu into a small non-stick saucepan. Add the oat milk and turmeric and mix to combine.
Place over a medium heat and cook for 2 minutes to warm though. Add the chopped chives, set to one side and keep warm.
Heat a large non-stick frying pan over a medium high heat. Add the one calorie cooking spray to the pan. Sauté the potatoes for 5 minutes. Push the potatoes to one side. Add the vine tomatoes and button mushrooms, sauté for 5 minutes, move to the side of the pan, add the spinach and wilt for 2 minutes.
Divide each cooked ingredient between 2 serving bowls. Add sliced avocado and a side of soda bread thinly spread with vegan butter.
Garnish with extra chives.
Our tip
Why not add a pinch of chilli flakes to the Cauldron Tofu scramble in this recipe for a kick to start the day.
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
