Vegan breakfast bowl




  • ½ cup quinoa (uncooked)
  • (Tofu scramble)
  • 1 tbsp Protein World coconut oil
  • 1 brick firm tofu
  • ½ tsp turmeric
  • ½  tsp chilli powder
  • ½ tsp garlic powder
  • salt & pepper to taste
  • 1 green onion, chopped
  • 2 cup spinach
  • (Hash browns)
  • 2 medium potatoes
  • ¼ onion, chopped
  • 1 tbsp Protein World coconut oil
  • Pinch salt & pepper

Nutritional Info


  • Cook quinoa according to package directions. Set aside.
  • Pat tofu dry with a paper towel to remove any excess moisture. Using your hands, crumble the tofu into small chunks.
  • Heat avocado oil in a skillet on medium high heat. Add the green onion, tofu and seasoning and cook, stirring constantly for 2-3 minutes. Add the red pepper and spinach. Mix well and cook for another 2-3 minutes.
  • To prepare your hash browns, preheat the oven to 400 degrees F.
  • Grate your potatoes and onion with a large grater, or pulse a couple times in a food processor. Using a kitchen cloth or paper towels, squeeze out as much water as possible.
  • Mix the potatoes, onion, olive oil, salt and pepper together in a bowl.
  • Form into patties and place on a baking sheet lined with parchment paper.
  • Bake for 20-25 minutes, flipping halfway through.
  • To assemble the bowls, place quinoa on the bottom. Top with tofu scramble and hash browns. Garnish with some chopped parsley and lemon.