Mediterranean Quinoa Breakfast Bowl with Tofu Scramble

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 tablespoons Olive Oil
• 14 ounces Firm Tofu
• 1/2 teaspoon Turmeric Powder
• 2 tablespoons Nutritional Yeast
• 1/4 teaspoon Black Salt (Kala Namak)
• 1 medium Cucumber
• 2 medium Tomato
• 1/4 medium Red Onion
• 1/2 cup Kalamata Olives
• 2 tablespoons Fresh Mint
• 2 tablespoons Lemon Juice

Instructions

1. 1Rinse quinoa and cook with water according to package directions. Fluff with a fork and set aside.
2. 2Heat olive oil in a skillet over medium heat. Crumble tofu into the skillet.
3. 3Add turmeric powder, nutritional yeast, and black salt. Cook, stirring occasionally, until tofu is heated through and slightly browned, about 8-10 minutes.
4. 4Dice cucumber, tomato, and red onion. Chop kalamata olives and fresh mint.
5. 5In a bowl, combine cooked quinoa, tofu scramble, diced vegetables, olives, and mint.
6. 6Drizzle with lemon juice and serve immediately.

Substitutions

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