This savory and satisfying breakfast bowl features kamut, an ancient form of wheat with a firm texture and nutty flavor.
Kamut Breakfast Bowl with Tofu and Garbanzo Bean Scramble
![x](/sites/foodhero-prod/files/recipe-imgs/Kmut%20Breakfast%20Bowl_v_WM.png)
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
- Wash hands with soap and water.
- In a large pot, bring water to a boil. Add kamut.
- 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.
- 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.
- 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.
- Stir in carrot, garbanzo beans, soy sauce, turmeric, cumin and Soulful Seasoning. Cook until tofu and beans are heated through.
- Stir in spinach and cook until leaves begin to wilt.
- 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.
- 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...
Fresh Veggie Pizza
![Platter of eight English muffins layered with a creamy sauce and vegetable topping.](/sites/foodhero-prod/files/styles/120_wide/public/recipe-imgs/Veggie%20Pizza_Vw_Watermarked.png?itok=Kj4RE1Ak)
Fresh Veggie Pizza
A fun version of pizza on English muffins, with cream cheese, fresh veggies, and tangy parmesan. A great meal to make with the whole family!
Prepare:
10 to 15 minutes
Makes:
8 muffin halves
Roasted Green Beans
![Plater of tender green beans.](/sites/foodhero-prod/files/styles/120_wide/public/recipe-imgs/Roasted%20Green%20Beans.jpg?itok=JubEJd4r)
Roasted Green Beans
A simple and easy recipe for making summer fresh green beans. The perfect side for any meal.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
3 cups
Watermelon Salsa
![Bowl of watermelon cubes with cilantro dressing.](/sites/foodhero-prod/files/styles/120_wide/public/recipe-imgs/wave_watermelon%20salsa.jpg?itok=h0aw2Rc1)
Watermelon Salsa
A unique take on salsa, this fresh snack is sweet, tangy, and fresh.
Prepare:
15 minutes
Makes:
2 cups
Blueberry Tofu Smoothie
![Tofu blended with a mix of fruits makes a creamy smoothie in a glass.](/sites/foodhero-prod/files/styles/120_wide/public/recipe-imgs/Blueberry%20Tofu%20Smoothie_DSC3221.jpg?itok=8HQpUKFD)
Blueberry Tofu Smoothie
Kid-approved, this dairy-free smoothie is super quick to make for a tasty breakfast or snack.
Prepare:
5 minutes
Makes:
4 cups
Quick No-Cook Pizza Sauce
![Tomato sauce blend being shown spread onto pizza dough.](/sites/foodhero-prod/files/styles/120_wide/public/recipe-imgs/quick_no_cook_pizza_sauce_v_watermarked.jpg?itok=sf_O_aYK)
Quick No-Cook Pizza Sauce
A quick and easy pizza sauce full of rich and tangy tomato and Italian herbs.
Prepare:
5 minutes
Makes:
3 Cups
Bell Pepper Smoothie
![Creamy and purple Bell Pepper Smoothie is displayed in a glass.](/sites/foodhero-prod/files/styles/120_wide/public/recipe-imgs/Bell%20Pepper%20Smoothie.jpg?itok=GjAoO7Em)
Bell Pepper Smoothie
This kid-approved smoothie combines veggies with sweet berries and pineapple. A great way to add more veggies to your meals!
Prepare:
5 minutes
Makes:
4 cups