Name: Smoky Tofu & White Bean Breakfast Bowl
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 cup canned white beans (cannellini or navy), drained and rinsed; 2 tbsp extra-virgin olive oil; 1/2 small red onion, finely diced; 1 cup baby spinach, loosely packed; 1/2 cup cherry tomatoes, halved; 1/2 lemon, juiced; 1/4 tsp smoked paprika; 1/8 tsp freshly ground black pepper; 2 oz smoked tofu, torn into bite-size pieces; 2 tbsp plain Greek yogurt; 2 tsp chopped fresh dill or chives; 1 tbsp toasted pumpkin seeds (pepitas); Salt, to taste

Smoky Tofu & White Bean Breakfast Bowl

TenderNoodle5877

Remixed from Savory Smoked Salmon & White Bean Breakfast Bowl by TenderNoodle5877()

This power breakfast bowl swaps out smoked salmon for smoked tofu, keeping the spirit of the original while making it suitable for those avoiding fish. Smoked tofu adds a savory, smoky depth and high-quality plant protein, while creamy white beans and Greek yogurt provide a double punch of plant and dairy protein. Pumpkin seeds, fresh spinach, juicy tomatoes, and herbs bring color, crunch, and freshness, resulting in a hearty, vibrant, and egg-free breakfast that comes together in minutes. Perfect for cool, misty California mornings when you crave something filling and nourishing.

Ingredients

Instructions

In a medium nonstick skillet, heat olive oil over medium heat. Add diced red onion and sauté for 2-3 minutes until softened.
Add the white beans and cook for another 2 minutes, stirring gently. Season with smoked paprika, black pepper, and a small pinch of salt.
Toss in baby spinach and cherry tomatoes. Cook, stirring, until spinach wilts and tomatoes soften slightly, about 2 minutes.
Remove skillet from heat. Stir in lemon juice and gently fold in half the smoked tofu pieces.
Divide the mixture between two bowls. Dollop each portion with 1 tbsp Greek yogurt and scatter remaining smoked tofu on top.
Garnish with fresh dill or chives and pumpkin seeds. Serve warm, with extra lemon wedges if desired.