Delicious kale breakfast bowls are a hearty way to start your day! This breakfast kale salad is packed with veggies, bacon-y scrambled tofu, and a creamy, cheesy sauce.
Servings 4
Author Becky Striepe
Ingredients
For the Cheesy Sauce
1largecarrotchopped into 1" pieces
⅓cupcashewssoaked in hot water for 10 to 15 minutes
Steam the carrots until they're fork-tender, about 5 to 7 minutes. You can do this in the microwave, if you want to cook them even faster! Just add to a bowl with 2 tablespoons of water, cover, and microwave for 1 minute at a time until cooked. Drain and use.
Combine all of the sauce ingredients in your blender. Puree until smooth, adding 1 tablespoon of water at a time, as needed to reach a creamy consistency. With a high speed blender, I haven’t needed extra water, but with a regular blender, you might need a little bit of extra liquid to get things moving smoothly.
Stir in salt and pepper, to taste.
Make the scramble.
In a medium bowl, toss together the tofu, soy sauce, spices, and black salt listed under the scramble ingredients.
In a large, nonstick frying pan, heat the teaspoon of oil on medium high. Add the tofu mixture and the bacon, and cook, stirring occasionally to prevent sticking, until the bacon gets crispy edges, about 7 minutes.
Assemble the breakfast kale bowls.
In a large bowl, toss together the kale, lemon juice, tablespoon of olive oil, and the salt. Massage the kale until it wilts, then toss in the tomato and green onion.
Divide the kale salad between your bowls, and top each with ¼ of the scramble and ¼ of the avocado. Drizzle with a tablespoon or two of the cheesy sauce, and serve immediately.
Video
Notes
I recommend prepping all of the veggies while the cashews soak. That way, you can quickly massage the kale and toss the salad together while the tofu is on the stove. That will give the quickest prep time.Leftover massaged kale will keep for 2 to 3 days in the fridge. The leftover scramble and sauce will both keep for 4 to 5 days.If possible, store the leftovers separately, so you can serve the warmed-up scramble with cool or room temp massaged kale and sauce.You can use whatever type of kale you like for the salad! I love making this with curly kale or dinosaur/lacinto kale.