Savoury vegan breakfast bowl
Savoury Vegan Breakfast Bowl is a delightful way to kickstart your day with a healthy, wholesome meal. This recipe combines vibrant vegetables and protein-packed tofu, creating a satisfying and nutritious breakfast option that is not only filling but bursting with flavor.
Why Make This Recipe
This recipe is perfect for anyone looking to enjoy a balanced breakfast without the use of animal products. It’s loaded with nutrients, including vitamins and minerals from the spinach and tomatoes, while the tofu offers a wonderful source of protein and healthy fats from the avocado. Whether you are vegan, vegetarian, or simply trying to incorporate more plant-based meals into your diet, this breakfast bowl is a fantastic choice. Plus, it’s incredibly customizable, allowing you to adjust ingredients based on seasonal availability or personal preferences.
How to Make Savoury Vegan Breakfast Bowl
Ingredients:
- Olive oil
- A bunch of cherry tomatoes on the vine
- 250 g / 9 oz cooked and cooled small potatoes, halved
- Salt to taste
- Black pepper, to taste
- 100 g / 3.5 oz baby spinach
- 1 large shallot, finely diced
- 1 garlic clove, finely diced
- 300 g / 10.5 oz silken firm tofu (I use Clearspring)
- ¼ tsp turmeric, adjust to taste
- ¼ tsp black salt (has an eggy taste), adjust to taste
- ½ ripe avocado, cut in half
Directions:
- Brush the cherry tomatoes with a little olive oil, keeping them on the vine if possible, and place them on a small baking tray. Stick them under the grill (broiler) for 5-10 minutes, until their skins burst and the tops char slightly. Season and set them aside.
- Heat 2 teaspoons of olive oil in a small frying pan. Place the cold potatoes cut-side down in the hot oil and fry gently until they are nicely browned. Season with salt and pepper.
- Place the spinach in another pan with a splash of water. Allow the spinach to wilt over gentle heat, moving it around with a pair of tongs. Season and lift the wilted spinach out of the pan, draining away any excess water.
- Heat up a tablespoon of oil in the pan (you can reuse the one you used for the spinach) and fry the diced shallot and garlic over very gentle heat.
- Once the shallot is translucent and the garlic is fragrant (but not browned), add the drained tofu. Smash it slightly with the back of a spoon. Season with turmeric, black salt (which provides an eggy taste), and pepper.
- Divide all the elements (including the avocado) evenly between two bowls and drizzle with extra olive oil if desired.
How to Serve Savoury Vegan Breakfast Bowl
Serve the Savoury Vegan Breakfast Bowl warm. It’s a great standalone meal but can also be paired with whole grain toast or a smoothie for a complete breakfast feast. Drizzle with more olive oil or hot sauce for an extra kick if desired.
How to Store Savoury Vegan Breakfast Bowl
If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. The ingredients can be reheated in the microwave or on the stovetop, although the texture of the avocado may change slightly upon reheating.
Tips to Make Savoury Vegan Breakfast Bowl
- Make sure to use firm silken tofu for the best texture.
- Feel free to add other vegetables like bell peppers or mushrooms for added flavor and nutrients.
- For a spicy touch, toss in some chili flakes or diced jalapeños.
- If you’re short on time, you can prepare the potatoes and tofu ahead of time and simply reheat them in the morning.
Variation
You can easily modify this breakfast bowl by swapping out the tofu for chickpeas or black beans for a different source of protein. Additionally, you can experiment with various greens like kale or Swiss chard, and add other toppings such as nutritional yeast, fresh herbs, or seeds for an extra flavor boost.
FAQs
1. Can I make this breakfast bowl ahead of time?
Yes, you can pre-cook the potatoes, tofu, and vegetables the night before and assemble the bowl in the morning.
2. Is it possible to freeze this recipe?
While the potatoes and tofu can be frozen, it’s best to prepare fresh vegetables and avocado just before serving for the best texture and flavor.
3. What is black salt, and why is it used in this recipe?
Black salt, or kala namak, is a type of rock salt that has a unique flavor reminiscent of eggs, making it a popular choice in vegan cooking to replicate egg dishes. You can adjust the amount to suit your taste.
Enjoy making your Savoury Vegan Breakfast Bowl, and embrace a delicious start to your day!
Savoury Vegan Breakfast Bowl
Ingredients
For the breakfast bowl
- 2 teaspoons olive oil
- 1 bunch cherry tomatoes on the vine Keep on the vine if possible.
- 250 g cooked and cooled small potatoes, halved
- Salt to taste Salt to taste
- Black pepper to taste Black pepper, to taste
- 100 g baby spinach
- 1 large shallot, finely diced
- 1 clove garlic, finely diced
- 300 g silken firm tofu Use Clearspring for best results.
- ¼ teaspoon turmeric Adjust to taste.
- ¼ teaspoon black salt Has an eggy taste, adjust to taste.
- ½ ripe avocado, cut in half
Instructions
Preparation
- Brush the cherry tomatoes with a little olive oil and place them on a small baking tray. Grill them for 5-10 minutes until their skins burst and the tops char slightly. Season and set aside.
- Heat 2 teaspoons of olive oil in a small frying pan. Place the cold potatoes cut-side down in the hot oil and fry gently until nicely browned. Season with salt and pepper.
- In another pan, place the spinach with a splash of water. Allow it to wilt over gentle heat, moving it around with tongs. Season and lift out, draining away excess water.
- Heat up a tablespoon of oil in the pan used for the spinach, and fry the diced shallot and garlic over very gentle heat until the shallot is translucent and garlic is fragrant.
- Add the drained tofu, smashing it slightly with the back of a spoon. Season with turmeric, black salt, and pepper.
- Divide all the elements (including the avocado) evenly between two bowls and drizzle with extra olive oil if desired.
