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farmers market vegan breakfast bowl

Farmers market vegan breakfast bowl

  • Author: Jess
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 bowls 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American


The ultimate vegan breakfast for brunch! This bowls loaded with scrambled tofu, hash browns, and quinoa.



tofu scramble

  • 1 tbsp avocado oil (or coconut oil)
  • 1 brick firm tofu
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1/2 tsp garlic powder
  • salt & pepper to taste
  • 1 green onion, chopped
  • 1/2 red pepper, chopped
  • 2 cups spinach

baked hash browns

  • 2 medium potatoes
  • 1/4 onion, finely chopped
  • 1 tbsp olive oil
  • pinch of salt & pepper


  • handful parsley, or other herbs
  • lemon wedge


  1. Cook quinoa according to package directions. set aside.
  2. Pat tofu dry with a paper towel to remove any excess moisture. Using your hands, crumble the tofu into small chunks.
  3. 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.
  4. To prepare your hash browns, preheat the oven to 400 degrees F.
  5. 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.
  6. Mix the potatoes, onion, olive oil, salt and pepper together in a bowl.
  7. Form into patties and place on a baking sheet lined with parchment paper.
  8. Bake for 20-25 minutes, flipping halfway through.
  9. To assemble the bowls, place quinoa on the bottom, the top with tofu scramble and hash browns. Garnish with some chopped parsley and lemon.


  • Serving Size: 1 bowl
  • Calories: 218
  • Sugar: 3g
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 8g

Keywords: Vegan breakfast, vegan breakfast bowl, farmer's market breakfast bowl