Now you can fuel your day with this High Protein Brunch Bowl which is packed with plant-based protein, quinoa, avocado, chickpeas and a variety of fresh veggies. if you are looking for a nutritious meal to keep them energized, than it is the prefect choice. In our recipe the balance of healthy fat and fiber and essential vitamins that you need, this protein-rich bowl offers a satisfying, wholesome start to your day. Ideal for meal prep, this brunch bowl recipe is quick, easy, and perfect for a post-workout meal or a light vegan lunch.
Ingredients:
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)
Instructions:
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.
