Servings: 2    Total time: 20 minutes     

This breakfast contains healthy macronutrients and it’s full of flavour and nourishment. It can fill you up all day.



For the Tofu 

1 packet firm tofu, crumbled

1 teaspoon cumin

Pinch of salt 

½ teaspoon black pepper

dash of soy sauce

1 tablespoons water


For the Sautéed Veggies

½ cup spinach, de-stemmed and chopped

1 cup mushrooms, sliced

½ cup scallions, diced

½ an avocado

½ cup cooked brown rice




  • In a small bowl, combine the tofu scramble ingredients and then set aside. 
  • Next, cook the spinach, mushrooms and scallions.  Add them to a skillet over medium-high heat with either a splash of water or cooking oil.
  • Cook for 5-8 minutes until tender and browned. Don’t stir too often in order to let them brown. Once they’re cooked, scoop into a bowl.
  • In the same pan, add the tofu mixture and cook for 5 minutes until heated through and starting to brown. Alternatively, you can just add the tofu scramble mixture to the kale and mushrooms as they cook and serve it all mixed up.
  • To assemble the breakfast bowls, add the tofu scramble to the bowl with the kale mixture then add brown rice, avocado and salsa. Serve right away or pack up for meal prep.


Calories: 373 | Fat: 12 g | Carbohydrates: 53 g | Fibre: 9 g | Protein: 16 g

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