Lemon-pepper Tofu Breakfast Bowl

The best savory vegan breakfast

This savory lemon-pepper tofu breakfast bowl is a nice change from the regular breakfast players like oatmeal or chia pudding. It's full of fiber and protein, healthy fat and FLAVOR! I am a huge fan of savory breakfast bowls and this one does not disappoint. This one gets bonus points for being super healthy and balanced as well as tasty.

Is tofu good for breakfast?

In my book, breakfast is the perfect time of day for tofu. Tofu is high in protein but low in calories and fat which makes it an ideal food to start the day. It makes great fuel for a workout and is a slow burn which can get you to lunch without the hangries.

Ingredients for lemon-pepper tofu breakfast bowl

The ingredients for this bowl are easy to find in most stores. Lemon-pepper seasoning blends are made by many brands but if you cannot find any, substitute a squeeze of fresh lemon, a pinch of salt and copious pepper.

• red onion 
• extra firm tofu 
• kale 
•  broccoli 
• potatoes 
• avocado
• hot sauce of choice
• smoked paprika
• garlic powder
• onion powder
• salt 
• garlic 
•  lemon pepper seasoning
• ground black pepper
•  oil of choice

How to make a vegan tofu breakfast bowl

This lemon-pepper tofu bowl is easy to make. You just need a sheet pan and a non-stick skillet. When cooking the tofu make sure you are not continually moving it. Trust the process and let the pan do it's magic. By allowing it to sear properly, you unleash the wonderful texture of tofu.

• Preheat oven to 425.
• Toss potatoes in 1 tsp oil, ½ tsp salt, smoked paprika, garlic powder, onion powder and put on a sheet pan and roast for 25 minutes until crispy golden brown.
• 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.
• 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.
• 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.
• 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.

Tips for making the best tofu

Tofu is amazing when cooked properly. I want to share my top tips for tofu with you so you can understand why I love it so much.

• Always drain your tofu well. If you are a tofu newbie, it is essential that you select extra-firm tofu. This has the meatiest texture right out of the box. For extra meaty texture, it is best if you press the tofu for at least 20 minutes to rid the excess water. You can do this in a commercial tofu press or by sandwiching the tofu between two glass plates and putting a weight on top to press out the water. Since I love tofu, I tend to skip this step just out of laziness but is setting you up for tofu success if you press it.
• When cooking tofu, always heat the pan before adding tofu. This will sear the tofu which gives the outside a better texture. To get it truly crispy, you would need to dust it with cornstarch or flour before frying. I like it simply fried "naked" and seasoned well. The outside get's a nice crust and the inside is soft and moist, just like pan-searing meat.
• For an extra meaty texture, freeze the tofu in it's package and thaw before using. Doing this makes the tofu spongier, allowing it to absorb more flavor. Plus I get's firmer and more like meat.

Other Delicious Tofu Recipes

• Orange Ginger Tofu