Cooking & Recipes
Lemon Pepper Tofu Breakfast Bowl
A hearty, plant-based morning bowl that swaps the usual sweet breakfast fare for something bold and satisfying. Crispy roasted potatoes, golden seared tofu, and a pile of kale and broccoli come together with zesty lemon-pepper seasoning for a meal that's genuinely energizing. High in protein, loaded with fiber, and finished with creamy avocado and a hit of hot sauce — it's the kind of breakfast that actually keeps you going until lunch.
Get setIngredients
Recipe yield: 4. Shown for cooking scale, not as a health score.
Make itInstructions
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Preheat oven to 425.
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Toss potatoes in 1 tsp oil, 1/2 tsp salt, smoked paprika, garlic powder, onion powder and put on a sheet pan and roast for 25 minutes until crispy golden brown.
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In the meantime in a wok, heat 1 tsp oil over medium heat and add tofu and onions. Do not stir. Let tofu and onions sear for 5 minutes on one side before moving.
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Flip or stir tofu then season with lemon pepper, black pepper and remaining smoked paprika, garlic powder and onion powder and let it sear another 5 minutes without moving.
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Stir tofu and move to the side leaving some pan exposed and add the garlic to the space, cook for 2-3 mins until fragrant.
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Add broccoli and kale and cook for 10 minutes stirring often. Add in potatoes at the end and toss then top with avocado, black pepper and hot sauce if you like.
Per serving · with all ingredientsNutrition
Estimates calculated from the full ingredient list as written. Substitutions or omissions will shift the values below.
347kcal
Calories
18g
Protein
51g
Carbs
11g
Fat
13g
Fiber
728mg
Sodium
Adapted from betterfoodguru.com