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.
Bowls of kamut with a tofu and vegetable topping.
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. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a large pot, bring water to a boil. Add kamut.
  4. 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.
  5. 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.
  6. 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.
  7. Stir in carrot, garbanzo beans, soy sauce, turmeric, cumin and Soulful Seasoning. Cook until tofu and beans are heated through.
  8. Stir in spinach and cook until leaves begin to wilt.
  9. 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.
  10. 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.

Comments

I created this recipe for kamut and tofu scramble so I spent a lot of time perfecting it and I can confidently say this combination is incredible! I designed it to be a savory breakfast bowl but it can be eaten at any time of the day. It also makes great leftovers. Kamut is a grain I had never tried before but I loved its nutty and slightly firm texture. The tofu scramble is also a great vegetarian protein/egg substitute. I hope you enjoy it as much as I did!

You might also like...

Recipes A to Z (without photos)

Brown Rice with Corn and Beans
A seasoned mix of brown rice, black beans and corn is shown in a serving bowl.

Brown Rice with Corn and Beans

This kid-approved recipe filled with whole grains, veggies and beans is flavorful, filling and perfect for any meal.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 cups
Green Salad with Peas
Lettuce bed topped with peas and feta cheese on a plate.

Green Salad with Peas

Fresh green salad, tossed with peas, cucumber and creamy feta.
Prepare:
15 minutes
Makes:
6 cups
Sikil Pak (Mayan Pumpkin Seed Dip)
bowl of dip with vegetables

Sikil Pak (Mayan Pumpkin Seed Dip)

Enjoy this Mayan-inspired dip with fresh veggies or whole-grain chips.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
1 ½ cups
Pineapple Veggie Chicken
Medium bowl of chicken, pineapple and vegetables in broth served with rice.

Pineapple Veggie Chicken

Chicken breast simmered in a sweet and tangy broth with a hint of citrus, garlic, and ginger.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
10 cups
Ants on a Log
Celery sticks spread with peanut butter and topped with raisins are displayed on a plate in a pinwheel formation. In the middle of the plate is a celery and peanut butter stick with mini pretzels extending out of the peanut butter like the wings of a butterfly.

Ants on a Log

Have some fun with this snack! Peanut butter, raisins and your imagination can be used to fill and decorate crunchy celery sticks.
Prepare:
5 minutes
Makes:
4 servings
Baked Apples and Squash
Diced squash and apple are baked with a sprinkle of cinnamon.

Baked Apples and Squash

Savory side dish that combines the flavors of fall.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
3 Cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.