High Protein Brunch Bowl

This bowl is filled with tofu scramble & chickpeas, quinoa, mushrooms, kale, tomatoes, cucumber and kimchi for that extra spicy kick


Serve 2

For the tofu scramble:

A block of firm tofu (about 280-300g)
2 tbsp of nutritional yeast
1 tsp of garlic powder
1 tsp of onion powder
1/2 tsp of smoked paprika
1/2 tsp of turmeric
2 handful of chopped kale or baby spinach
1/2 tin (400g) of chickpeas – drained and rinsed
A generous pinch of black salt
A drizzle of olive oil for cooking
A dash of plant milk (i have used oat)

200g of chestnut mushrooms – sliced
1 tbsp of olive oil
1 tbsp of soy sauce
150g of cherry tomatoes – cut in half
1/2 cucumber – cut into small slices
1 cup of cooked quinoa
Spoonful of kimchi (optional)


Add a drizzle of oil to a large frying pan on medium heat. Add the tofu to the pan crumbling with your hands. Add in all the other ingredients and combine everything together. Cook on a medium/ low heat for 8-10 minutes until the greens are wilted. Add more plant milk if the tofu is starts to stick to the pan. Adjust with salt and pepper.

To cook the mushrooms: Add 1 tbsp to a frying pan. Once hot add in the sliced mushrooms. Cook on a medium heat for 5 minutes until the start to shrink. Add in the soy sauce and cook for 2-3 more minutes.
Serve the tofu scramble with the cooked quinoa, mushrooms, cherry tomatoes, cucumber and kimchi if using.