Looking for a hearty, protein-packed breakfast that’s completely plant-based? This simple Pumfu Scramble with Lemony Kale & Avocado Toast is a flavorful, nutrient-dense way to start your day. Pumfu—a tofu alternative made from pumpkin seeds—is a great high-protein vegan breakfast option, and it’s incredibly versatile too. Sautéed with sweet red bell peppers, fresh green onions, and seasoned with nutritional yeast and smoked paprika, this scramble is savory and satisfying.
Below is one way I like to cook up this breakfast scramble, but feel free to play around with spices you love! Sometimes I add cumin, black salt, or curry powder, depending on my mood. Served alongside bright, lemony kale and avocado toast, this dish makes for a well-balanced and filling meal. Pair it with a hot cup of tea or coffee and some fresh fruit, and you have a delicious, protein-rich breakfast that will keep you going all morning. For an extra flavor boost, add a side of kimchi—its tangy, fermented kick pairs beautifully with the smoky notes of the scramble.
Whether you’re new to pumfu or looking for a new way to enjoy it, this dish is sure to become a favorite!
Ingredients
Serves 1-2
For the Pumfu Scramble
- 8 oz block of pumfu, crumbled into bite-size pieces
- 1 red bell pepper, diced
- 3 green onions, diced
- 4 tbsp nutritional yeast
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 tbsp avocado oil (or oil of your choice)
For the Lemony Kale
- 2 cups kale, de-stemmed and chopped
- 1 tsp avocado oil
- Juice of half a lemon
- Pinch of salt
For the Avocado Toast
- 2 slices of your favorite bread, toasted
- 1 ripe avocado, mashed
- Salt and pepper to taste
- Optional: Red pepper flakes, drizzle of olive oil
Optional Garnish
- Kimchi, for serving
Instructions
Cook the Scramble
- Heat avocado oil in a skillet over medium heat.
- Add the diced red pepper and green onions, sauté for 2-3 minutes until slightly softened.
- Add the crumbled pumfu, stirring occasionally.
- Sprinkle in the nutritional yeast, smoked paprika, salt, and pepper. Cook for another 3-5 minutes until everything is well combined and heated through.
- Prepare the Lemony Kale
- De-stem and roughly chop the kale.
- Heat avocado oil in skillet over medium-high heat.
- Add in the chopped kale and stir until slightly wilted.
- Add the lemon juice and salt, stirring until combined.
- Remove from heat once kale is cooked to your liking.
- Make the Avocado Toast
- Spread the mashed avocado onto toasted bread.
- Season with salt, pepper, and optional red pepper flakes or a drizzle of olive oil.
- Assemble and Serve
- Plate the pumfu scramble alongside the lemony kale.
- Serve with avocado toast on the side.
- Add a scoop of kimchi if desired for extra flavor.
Enjoy!
