Kamut Breakfast Bowl with Tofu and Garbanzo Bean Scramble

Name: Kamut Breakfast Bowl with Tofu and Garbanzo Bean Scramble
Prep time: 10 minutes
Cook time: 45 minutes
Yield: 8 servings
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

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

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
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.

Comments

Submitted by ainsleybeck on Sun, 09/01/2024 - 10:57

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!

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