Skip to main content

Kamut Breakfast Bowl with Tofu and Garbanzo Bean Scramble

This savory and satisfying breakfast bowl features kamut, an ancient form of wheat with a firm texture and nutty flavor.
x
Prep time: 10 minutes
Cook time: 45 minutes
Makes: 8 servings
Nutrition Facts: View label

Ingredients

2 cups kamut, soaked and drained (see Notes
4 cups water or low-sodium broth (any flavor) 
2 Tablespoons vegetable oil 
1 block (15 ounces) firm or extra-firm tofu 
2 cups diced carrot 
1 can (15 ounces) garbanzo beans, drained and rinsed 
⅓ cup low-sodium soy sauce 
2 teaspoons turmeric 
1 teaspoon cumin 
2 Tablespoons Food Hero Soulful Seasoning (see Notes
4 cups fresh spinach

Directions

  1. Wash hands with soap and water.
  2. In a large pot, bring water to a boil. Add kamut.
  3. Return water to a boil, then reduce heat to medium and cook uncovered until the grains are the texture you like, about 45 to 60 minutes.
  4. While the kamut is cooking, drain the tofu. Wrap it with a layer of cloth or paper towels and place on a plate. Place a weight, such as a pan with a can inside, on top of the tofu to squeeze out extra water.
  5. When kamut has about 10 minutes cooking time left, heat a large skillet on medium-high heat. Add oil to warm, then crumble tofu into the pan.
  6. Stir in carrot, garbanzo beans, soy sauce, turmeric, cumin and Soulful Seasoning. Cook until tofu and beans are heated through.
  7. Stir in spinach and cook until leaves begin to wilt.
  8. When the kamut and skillet mixture are ready, scoop about ¾ cup cooked kamut into a bowl and top with ½ to ¾ cup tofu scramble. Enjoy for breakfast or any meal.
  9. Refrigerate leftovers within 2 hours.

Notes

  • Before preparing the recipe, soak 2 cups kamut in a large bowl with 4 cups water for 8 hours or overnight.
  • No Soulful Seasoning? Use 1 ¾ teaspoons onion powder, 1 ½ teaspoons garlic powder, ½ teaspoon ground red pepper, ½ teaspoon paprika, ¼ teaspoon black pepper and ½ teaspoon thyme.
  • Try other vegetables, beans and seasonings.

You might also like...

Recipes A to Z (without photos)

Barley Lentil Soup
Bowls of soup containing colorful vegetables, lentils and barley.

Barley Lentil Soup

One-pot hearty and comforting soup that’s packed with veggies, herbs and grains!
Prepare:
10 minutes
Cook:
1 and ½ hours
Makes:
10 cups
Summer Cucumbers
Platter of seasoned cucumber and red onion slices.

Summer Cucumbers

A quick and simple side dish of crisp cucumber and onion with tangy red wine vinegar.
Prepare:
10 minutes
Makes:
4 cups
Creamed Green Beans and Potatoes
Red potato, mushroom and green beans covered in a creamy herb sauce.

Creamed Green Beans and Potatoes

Warm and creamy dish that is on the table in 30 minutes. A great holiday dinner or potluck recipe.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
Mix and Match Grain Bowl
Two versions of a grain bowl with vegetables and chicken or tofu.

Mix and Match Grain Bowl

Make a simple, delicious and healthy meal for any time of day with ingredients you have on hand and these mix and match ideas.
Prepare:
varies
Cook:
varies
Makes:
4 servings
Slow Cooker Pulled Pork
Slow Cooker Pulled Pork

Slow Cooker Pulled Pork

This easy Pulled Pork recipe is made with pork shoulder and spices from your pantry. Slow cooking is a simple way to create tender and juicy pork for many different meals.
Prepare:
15 minutes
Cook:
7 to 9 hours
Makes:
5 cups
Cherry Scones
Photo of Cherry Scones

Cherry Scones

Warm and buttery treat combining whole-wheat flour, tart cherries and buttermilk. Perfect for breakfast or on the go.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
10 scones
Was this page helpful to you?