Hearty, warm, and ready in under 30 minutes.
You know those mornings when you want something filling and good for you?
This is that kind of breakfast.
It’s warm, savory, and hits the spot without being heavy.
I’ve made this bowl more times than I can count, and I never get tired of it.
The textures, the flavor… it’s everything. Plus, it’s completely plant-based and super easy to put together.
What You’ll Need
- 1 tablespoon olive oil
- 2 cups baby potatoes, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup yellow onion, diced
- 2 cups chopped kale (stems removed)
- 1/4 cup water
- 1 block (14 oz) firm tofu, crumbled
- 1/2 teaspoon turmeric
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
- 1 avocado, sliced
- Hot sauce (optional)
Why I Love This Recipe
This breakfast bowl is a regular in my rotation and here’s why:
- It makes you feel full but not weighed down.
- Everything cooks in one pan (less cleanup = more time to relax).
- You can make it ahead or whip it up fresh.
- It’s packed with flavor and protein—no eggs or meat needed.
- It’s super customizable. Add whatever veggies or spices you love.
I started making this when I went dairy- and egg-free, and it’s honestly more flavorful than any classic scramble I used to eat. It’s comfort food that happens to be plant-based.
Servings & Time
Servings: 2 large bowls
Total Time: 25 minutes
Macros (Per Serving – approximate)
- Calories: 360
- Protein: 17g
- Carbs: 28g
- Fat: 20g
- Fiber: 7g
Why This Recipe Works (Quick Science)
- Tofu + Turmeric = Eggy Look: Turmeric gives tofu a golden color, mimicking scrambled eggs.
- Nutritional Yeast = Umami Boost: Adds that savory, cheesy flavor without dairy.
- Crisping Potatoes First: Getting the potatoes golden before anything else adds crunch and flavor depth.
- Water to Steam Kale: Quickly softens the greens without overcooking them.
Common Mistakes
- Skipping the water for kale: It needs that moisture to wilt evenly without burning.
- Not pressing the tofu: If it’s too wet, it won’t crumble right and will stay soggy.
- Overcrowding the pan: Makes the potatoes steam instead of crisping up.
What to Serve With
- Toast with almond butter or avocado
- A side of fruit (berries or orange slices work great)
- A smoothie or green juice
- Iced coffee or a matcha latte
Tools Needed
- Large non-stick skillet
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Small bowls for prepping ingredients
- Optional: tofu press or paper towels to press tofu
Substitutions & Variations
- No kale? Use spinach or Swiss chard.
- No tofu? Try tempeh crumbles or chickpea scramble.
- Spice it up: Add cumin, chili powder, or red pepper flakes.
- Extra veggies: Toss in mushrooms, bell peppers, or zucchini.
- Add grains: Serve it over quinoa or brown rice to bulk it up.
Make Ahead Tips
- Dice and roast the potatoes the night before, then reheat in the skillet.
- Press and crumble tofu ahead of time and store in the fridge for up to 2 days.
- Store kale chopped and washed so it’s ready to toss in.
Instructions
Step 1: Crisp the potatoes
Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 cups diced baby potatoes, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 10–12 minutes, stirring occasionally, until crispy and golden brown.
Step 2: Add onions and cook
Push potatoes to the side and add 1/2 cup diced yellow onion. Cook for 2–3 minutes until onions are soft and translucent.
Step 3: Wilt the kale
Add 2 cups chopped kale and 1/4 cup water to the skillet. Stir everything together. Cover with a lid and steam for 2–3 minutes until the kale is bright green and tender.
AI Image Prompt:
Ultra close-up of chopped kale wilting in the skillet with a little water, steam rising as it blends with the onions and potatoes. On a modern stainless steel gas stove, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 4: Scramble the tofu
Push everything to one side of the skillet. Add 1 block crumbled tofu, 1/2 tsp turmeric, 1 tbsp nutritional yeast, and a little salt and pepper. Stir and cook for 5–7 minutes until the tofu is hot, yellow, and slightly crispy on the edges.
Step 5: Build your bowl
Scoop the tofu scramble, kale, and potatoes into a bowl. Top with sliced avocado and a drizzle of hot sauce if you like.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet with a splash of water or in the microwave.
- Add fresh avocado after reheating (not before!).
FAQ
Can I make this oil-free?
Yep! Just cook the potatoes with a splash of veggie broth instead of oil. You’ll lose a bit of crispiness but it still tastes great.
Can I freeze it?
You can freeze the tofu scramble and potatoes, but kale and avocado don’t freeze well. Add those fresh when serving.
Is this high in protein?
Yes! Tofu and nutritional yeast pack in a good amount of plant-based protein.
What if I don’t have nutritional yeast?
You can leave it out or add a splash of soy sauce or tamari for a little extra umami.
You Got This!
I hope you give this bowl a try—it’s honestly one of my favorite ways to start the day. It’s easy, satisfying, and super flexible depending on what you have on hand. If you try it, let me know in the comments how it went or ask any questions you’ve got. I love hearing your kitchen stories!