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Tofu Breakfast Bowl

Tofu Breakfast Bowl

 

KCAL PRO  CARB  FAT   FIBER 
685.6 28.8g 83.5g 27.1g 14g

 

Makes 2

Tofu 280g or 10oz
Sweet Potato 1, medium
Quinoa 180g or 6.5 oz
Avocado 1, small
Olive Oil 1 tbsp
Baby Spinach 1/2 cup
Plain Flour 1 tbsp
Garlic Clove 1
Paprika 1 tsp
Ground Turmeric 1/2 tsp

 

Method

In a saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa and reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes.
Grate the sweet potato and squeeze out excess moisture using a hand towel. Combine with flour and smoked paprika. Form small patties with the mixture.
Heat a small amount of oil in a frying pan over medium heat. Fry the sweet potato patties until golden on both sides, around 3-4 minutes per side.
In the same pan, add a bit more oil if needed and sauté the minced garlic for 1 minute. Add the crumbled tofu, turmeric, and chopped tomato. Cook for about 5-7 minutes, stirring occasionally.
Divide the quinoa between two bowls. Top with tofu scramble and sweet potato fritters. Add slices of avocado for extra creaminess.

 

This colorful and nutrient-packed breakfast bowl is a combination of tofu scramble, sweet potato fritters, and red quinoa, seasoned with a medley of spices. It's veganfriendly, gluten-free (if using GF flour), and offers a hearty start to your day.

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