A hearty breakfast bowl with spiced scrambled tofu, sautéed mushrooms, kale, and whole wheat couscous for a nutritious morning meal.
# What You Need:
→ Scrambled Tofu
01 - 7 oz firm tofu, drained and crumbled
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon ground turmeric
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground black pepper
06 - 1/2 teaspoon sea salt
07 - 1 tablespoon nutritional yeast, optional
→ Sautéed Mushrooms
08 - 5 oz cremini or button mushrooms, sliced
09 - 1 tablespoon olive oil
10 - 2 garlic cloves, minced
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Sautéed Kale
13 - 2 cups kale, stems removed, leaves chopped
14 - 1 teaspoon olive oil
15 - Pinch of salt
→ Whole Wheat Couscous Base
16 - 2/3 cup whole wheat couscous
17 - 3/4 cup boiling water
18 - 1/4 teaspoon salt
→ Optional Garnishes
19 - Fresh parsley, chopped
20 - Sliced avocado
21 - Cherry tomatoes, halved
22 - Lemon wedges
# How to Make It:
01 - Place couscous and 1/4 teaspoon salt in a heatproof bowl. Pour 3/4 cup boiling water over the couscous, cover with a lid or plate, and let stand undisturbed for 5 minutes. Fluff the couscous gently with a fork to separate the grains and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the crumbled tofu, ground turmeric, smoked paprika, ground black pepper, and sea salt. Cook for 5-7 minutes, stirring gently and occasionally, until heated through and lightly golden on the edges. Stir in nutritional yeast if using. Transfer to a plate and cover loosely to retain warmth.
03 - In the same skillet, add 1 tablespoon olive oil over medium heat. Add the sliced mushrooms and cook undisturbed for 4-5 minutes until they begin to caramelize and brown. Add minced garlic, salt, and black pepper, then cook for an additional 2 minutes, stirring frequently, until fragrant and mushrooms are tender.
04 - Add 1 teaspoon olive oil to the skillet and increase heat to medium-high. Add the chopped kale with a pinch of salt. Cook for 2-3 minutes, stirring constantly, until the kale is wilted and vibrant green in color.
05 - Divide the prepared couscous evenly between 2 serving bowls. Layer the scrambled tofu, sautéed mushrooms, and wilted kale on top of the couscous. Add optional garnishes including fresh parsley, avocado slices, halved cherry tomatoes, and lemon wedges as desired. Serve immediately while the components are still warm.
