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
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.
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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!