Running on Real Food · by Deryn Macey★ 4.7 (3)
Savory Vegan Breakfast Bowl
NUTRITION · PER SERVING20M COOK
CAL 26%·PRO 42%
CARBS 75G58% OF CAL
19G FIBER39G OTHER16G TOTAL SUGAR
FAT 21G36% OF CAL
2G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A balanced plant-based breakfast bowl of spiced tofu, sautéed kale and mushrooms, brown rice, avocado, and salsa. It's hearty, nutritious, and full of flavor.
mainamericangrain bowltofu🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 100 g crumbled medium or firm tofu (approx. 1/2 cup)
- 1 tsp turmeric
- salt and pepper
- dash or soy sauce
- 1 tbsp water
- 1 big handful of kale (de-stemmed and chopped)
- 1 cup sliced mushrooms
- 1/2 cup diced white onions
- 1/2 an avocado
- salsa
- 1/2 cup cooked brown rice
At a glance
PER SERVING · TIME 20M
CAL 26%·PRO 42%
CARBS 75G58% OF CAL
19G FIBER39G OTHER16G TOTAL SUGAR
FAT 21G36% OF CAL
2G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 2692mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1808mg
- Calcium
- 293mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2692MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.