Savoury Vegan Breakfast Bowl
A delightful way to kickstart your day with a healthy, wholesome meal, combining vibrant vegetables and protein-packed tofu for a satisfying breakfast.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop, but be aware that the texture of the avocado may change slightly upon reheating.