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. 1Measure the 1 cup of Quinoa into a fine-mesh sieve. Rinse the 1 cup of Quinoa under cold running water for about 30 seconds until the water runs clear. Pour the rinsed 1 cup of Quinoa into a medium saucepan. Add the 2 cups of Water to the saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the water is absorbed. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the cooked 1 cup of Quinoa with a fork.
2. 2While the quinoa is cooking, prepare the vegetables and tofu. Press the 14 ounces of Firm Tofu to remove as much water as possible. Crumble the pressed 14 ounces of Firm Tofu into bite-sized pieces. Dice the 1 medium Cucumber into 1/2-inch cubes. Dice the 2 medium Tomatoes into 1/2-inch cubes. Finely chop the 1/4 medium Red Onion. Pit and chop the 1/2 cup of Kalamata Olives. Finely chop the 2 tablespoons of Fresh Mint.
3. 3Heat the 2 tablespoons of Olive Oil in a 10-inch non-stick skillet over medium heat (350°F / 175°C). Add the crumbled 14 ounces of Firm Tofu to the hot skillet. Cook for 3-4 minutes, stirring occasionally, until the tofu begins to lightly brown.
4. 4Add the 1/2 teaspoon of Turmeric Powder, 2 tablespoons of Nutritional Yeast, and 1/4 teaspoon of Black Salt (Kala Namak) to the skillet with the tofu. Stir well to coat the tofu evenly. Continue to cook, stirring occasionally, for another 5-6 minutes, until the tofu is heated through and has a slightly golden appearance.
5. 5In a large bowl, combine the fluffed 1 cup of Quinoa, the cooked tofu scramble, the diced 1 medium Cucumber, the diced 2 medium Tomatoes, the chopped 1/4 medium Red Onion, and the chopped 1/2 cup of Kalamata Olives.
6. 6Add the chopped 2 tablespoons of Fresh Mint to the bowl. Drizzle the 2 tablespoons of Lemon Juice over the mixture. Gently toss everything together until well combined.
7. 7Divide the Mediterranean Quinoa Breakfast Bowl mixture evenly among four serving bowls. Serve immediately.

Substitutions

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