Crispy Tofu Scramble & Avocado Breakfast Bowl

Name: Crispy Tofu Scramble & Avocado Breakfast Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 bowls
Ingredients: 1 1/2 lb (680 g) Yukon gold potatoes, diced; 1 1/2 tablespoons (23 ml) olive oil, divided; 1 teaspoon (5 ml) kosher salt, divided; 14 oz (397 g) firm tofu, drained and patted dry; 1/2 teaspoon (3 ml) ground turmeric; 2 tablespoons (30 ml) nutritional yeast; 1/2 teaspoon (3 ml) garlic powder; 2 cups (480 ml) baby spinach; 1 ripe avocado, sliced

Turmeric tofu scramble with spinach, crispy roasted potatoes and avocado.

By the Bowlyra kitchen Updated November 11, 2026

Prep: 10 min
Cook: 30 min
Total: 40 min
Makes: 4 bowls

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Crispy Tofu Scramble & Avocado Breakfast Bowl with roasted potatoes, tofu scramble and avocado in a sage-green ceramic bowl

Crumbled firm tofu cooks into a scramble that looks and feels like eggs; turmeric gives the color and nutritional yeast a savory, slightly cheesy flavor. A pinch of kala namak (black salt) adds an eggy smell, but it's optional.

Why this recipe works

Browning the tofu before adding the seasonings gives it texture. A splash of water helps the spices coat evenly.

Ingredient notes

Firm tofu crumbles more like scrambled eggs than extra-firm.

Common mistakes

Adding the turmeric too early, where it burns.
Wet tofu, which steams.

What to serve with it

Salsa or hot sauce.

Meal prep

Tofu scramble reheats well for 4 days.

More bowls like this

Cooking tips

Crumble the tofu by hand into uneven pieces. Let it brown before stirring.

Swaps and variations

Use sweet potatoes. Add black beans for more protein.

Storing and reheating

Refrigerate within 2 hours for up to 4 days. Reheat until hot.

Recipe