Hawaiian Vegetarian Breakfast Bowl – A Tropical Paradise in Every Bite

Allergens

Soy (from tofu), Tree Nuts (from almond milk)

Ingredients

• 1 cup diced fresh pineapple
• 2 ripe avocados, halved and sliced
• 1 block extra firm tofu (14 oz)
• 1/2 cup diced red bell pepper
• 1/2 cup chopped green onions
• 1/4 cup nutritional yeast
• 1/4 cup unsweetened almond milk
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: cooked quinoa or rice for serving

Instructions

1. Drain and press the tofu to remove excess liquid. Cut into small cubes.
2. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the pressed tofu cubes, red bell pepper, and green onions. Sauté until the vegetables are tender and the tofu is golden brown.
3. In a separate bowl, whisk together nutritional yeast, almond milk, salt, and pepper to taste. Pour this mixture over the tofu and vegetables in the pan. Cook for an additional 2 3 minutes, stirring occasionally, until heated through.
4. Assemble your Hawaiian Vegetarian Breakfast Bowl by placing a generous scoop of cooked quinoa or rice on the bottom of a bowl. Add the tofu scramble and arrange diced pineapple and avocado slices on top.
5. Drizzle with remaining olive oil and enjoy!

Chef’s Insight

This recipe can be customized with your favorite vegetables or toppings for a truly personalized breakfast experience.

Notes

The nutritional information provided is an estimate and can vary based on the specific ingredients used.