I am not always a breakfast person, but when I am, I love to do it right. The first meal of the day should be loaded with veggies to get your body off to a good start and fuel it for the rest of the day. That is why I created this Mega Vegan Breakfast Bowl. Contents include a combination of veggies and sweet potatoes for healthy carbs to give you energy, and natural plant-based protein sources like tofu and nutritional yeast to keep your system running efficiently!
Try out this vegan breakfast bowl, and let us know what you think! Trust me, it is super yummy!!
Mega Vegan Breakfast Bowl
2015-10-04 12:01:36
Serves 4
This breakfast bowl is full of the goodness you need to kickstart your day!
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Nutrition Facts
Serving Size
258g
Servings
4
Amount Per Serving
Calories 166
Calories from Fat 57
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 97mg
4%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
17%
Sugars 4g
Protein 15g
Vitamin A
135%
Vitamin C
47%
Calcium
44%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Mega Bowl
- 1 package tofu, drained
- 1 small sweet potato
- 1/2 large tomato
- 1/2 zuchinni
- 1/2 bell pepper
- 8 mushrooms
- 2 cups spinach
- 1/2 tsp turmeric
- 1/2 tsp black pepper, ground
- salt to taste
- olive oil, for cooking
Cheese Sauce
- 2 tbsp nutritional yeast
- 1/2 pkg soft tofu
- 1 tbsp non-dairy milk (almond, soy, etc)
- 1/4 salt
Instructions
- Drain Tofu: Drain water from package and slice tofu width-wise into blocks; you should get about 8-12 pieces. Wrap these in a clean dish cloth (recommended) or paper towels (~8). Place them on a flat surface and top with something heavy (canned vegetables, recipe books, etc). Make sure enough weight is on all of the pieces to ensure the moisture is being squeezed out. Let sit for at least 10 minutes.
- Saute Veggies: While tofu is draining, chop veggies into small chunks. Add sweet potato into medium sauce pan with 1/4 cup water and cover on medium heat, stirring occasionally. When water is evaporated, saute with a little olive oil until browned on both sides and soft. In another pan, saute mushrooms, bell pepper, and zucchini. When slightly browned add spinach and tomato. Heat until spinach is wilted. Set aside.
- Make Cheese Sauce: Combine nutritional yeast, tofu, non-dairy milk, and salt into a food processor. Blend until creamy. Set aside.
- Scramble Tofu Crumble tofu into saucepan with a drizzle of olive oil (the tofu should resemble scrambled eggs. Add turmeric, black pepper, and salt. Mix until well combined and heated (~1 minute). Add veggies and sweet potatoes. Mix for another minute until warm. Serve with cheese sauce and enjoy!
Happy Body Kitchen https://happybodykitchen.com/
