Vegan Steak and Eggs Protein Breakfast Bowl
Vegan Steak and Eggs Protein Breakfast Bowl, made with Asian seasoned Beyond Meat vegan steak, tofu scrambled “egg”, quinoa, kimchi, spinach, and scallions. It’s savory, rich in umami, and absolutely packed with protein.
Ingredients
FOR QUIONA
- 2/3 cup quinoa I used tricolored quinoa
- 1 1/4 cups water
- 1/2 vegan bouillon cube I used Edwards and Son Not Chick'n
FOR STEAK
- 1 package of vegan Beyond Meat Steak Tips
- 1 tbsp olive oil
- 1/4 white onion, sliced into long strips
- 1 garlic clove, diced small
- 1/2 inch fresh ginger, grated
- 1 tbsp soy sauce
- 1/8 tsp 5 spice seasoning
- 1/2 tsp toasted sesame oil
- 1/2 tsp rice vinegar
- 1/2 tsp sugar
FOR TOFU SCRAMBLED "EGGS"
- 1 block Tofu, crumbled
- 1 tbsp olive oil
- 1/4 white onion, diced small
- 1 clove or garlic, diced small
- 1 tbsp ketchup
- 1 tbsp nutritional yeast
- 1/2 tsp soy sauce
- 1/4 tsp turmeric powder
- 1/8 tsp black salt
FOR SPINACH
- 11 oz fresh spinach
- 1 tsp toasted sesame oil
- 1/4 lemon, juiced
- 1/2 cup kimchi
Instructions
FOR QUINOA
- Place dried quinoa in a strainer and rinse quinoa
- In a pot, combine water, quinoa, and vegan bouillon cube. Cover with a tight lid
- Bring water to boil and then drop down to a simmer. Keep the lid on.
- Simmer for about 20-25 minutes, until all of the water is absorbed. Time may vary, so keep a good eye on it
- ***while quinoa is cooking, prep and cook the rest of the recipe
- Once water is absorbed, remove from heat. Remove lid and fluff. If you would like quinoa to be slightly more cooked, leave lid on longer
- Set aside
FOR STEAK
- Slice 1/4 of a white onion into long, thin pieces, set aside
- Dice 1 clove garlic into small pieces, set aside
- Place 1 tbsp olive oil in non-stick sauce pan. Add onions and cook over medium heat for about 5 minutes
- Add garlic and ginger. Cook for another 5 minutes. Make sure garlic does not burn. Turn down heat if needed.
- Onions should start to become translucent and a bit browned
- Add vegan steak and cook for another 5 minutes
- Add the remaining ingredients for the steak and mix thoroughly
- Continue cooking for another few minutes until steak is browned
- Remove from heat and set aside
FOR TOFU SCRAMBLED "EGGS"
- Dice 1/4 of a white onion into small pieces, set aside
- Cut garlic into small pieces, set aside
- In a non-stick skillet, add olive oil and onions. Cook over medium heat for about 5 minutes
- Add garlic and cook another 5 minutes. Do not allow garlic to burn, lower heat if needed
- Add crumbled tofu to the pan, mix thoroughly
- Add remaining ingredients for tofu scramble to the pan
- Mix and continue to cook for another minute
- Push tofu over to half of the pan so you can use the same skillet to cook the spinach. You may use a separate pan if desired, but I like to save on dishes
- Add fresh spinach to empty side of the pan
- Add oil and lemon. Remove from heat immediately so the spinach doesn't over cook. Set aside
PUT IT ALL TOGETHER
- Slice scallions and set aside. I like to cook everything at the same time using several pans, but if you cooked things one at a time, reheat any elements, such as the steak, before serving.
- Recipe makes 4 servings. I a bowl place 1/4 of the quinoa. Top with streak, tofu scramble, and spinach. Top with kimchi and scallions
- Like it spicy? This dish pairs nicely with sriracha hot sauce
