Savory Tofu Scramble Bowl for Menopause Belly Fat

If you’ve ever craved something warm, savory, and deeply satisfying for breakfast—without compromising your hormone health—this Masala Tofu Scramble Bowl is about to become your new go-to.

While many women in midlife try to cut calories, skip breakfast, or eliminate carbs to “fix” menopause belly fat, the real solution is nourishment—not restriction.

This high-protein, fiber-rich breakfast is inspired by a dish I enjoyed at Element in Sutter Creek, CA—and it combines everything your midlife metabolism needs to burn belly fat, balance blood sugar, and tame inflammation.

With spiced tofu, gut-loving black beans, a flavorful tomato masala chutney, and refreshing toppings like pickled onions, radishes, and fresh cilantro, this bowl is both beautiful and functional.

Let’s dive into this plant-based powerhouse breakfast that checks every box in the Midlife Power Breakfast Formula™—no powders required.

Ingredients

For the tofu scramble:

• 1 block (14 oz) firm tofu, pressed and crumbled
• 1 tbsp olive oil or avocado oil
• ½ tsp turmeric
• ½ tsp cumin
• ¼ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp sea salt (or to taste)
• Optional: pinch of black salt (kala namak)

For the masala tomato chutney:

• 1 small shallot or ½ small onion, minced
• 1 clove garlic, minced
• 1 tsp fresh grated ginger
• ½ tsp cumin
• ½ tsp coriander
• ½ tsp garam masala
• 1 cup crushed or diced tomatoes
• Salt to taste
• 1 tsp olive oil

Other components:

• ¾ cup canned or homemade black beans, warmed
• ¼ cup pickled red onions
• 2 radishes, thinly sliced
• Handful of fresh cilantro leaves

Instructions

1. Make the chutney: In a small saucepan, heat olive oil. Add shallot, garlic, and ginger; sauté 2 minutes. Stir in cumin, coriander, and garam masala. Add tomatoes and simmer 10–15 minutes until thickened. Set aside.
2. Make the tofu scramble: In a large skillet, heat oil over medium. Add crumbled tofu, turmeric, cumin, garlic powder, paprika, salt, and black salt if using. Stir frequently for 5–7 minutes until golden and flavorful.
3. Warm the beans: Heat black beans in a small pan or microwave with a pinch of salt and splash of water if needed.
4. Assemble: Spoon beans into two bowls. Top with chutney, tofu scramble, pickled onion, radish slices, and fresh cilantro.

Notes

• For added protein, serve with a side of sprouted grain toast or soy milk latte.
• Make the chutney ahead for meal prep—it keeps well for 4–5 days.

🧠 Nutrition Facts (Per Serving – Approximate)

• Calories: 400
• Protein: 22g
• Fat: 18g
• Carbs: 30g
• Fiber: 10g
• Sugar: 5g

Want more hormone-balancing breakfasts like this?

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Savory Tofu Scramble Bowl for Menopause Belly Fat

This savory, plant-based breakfast bowl features turmeric tofu scramble, masala tomato chutney, and black beans—topped with pickled onions, radish, and cilantro. Perfect for supporting hormone balance and reducing menopause belly fat.

Author: Kristine Roberson Courses: Breakfasts Recipe Keys: G Gluten Free H high protein N no sugar Nut Free Vegan

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Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Servings: 2 Calories: 400

Ingredients

Servings

For the tofu scramble:

• 1 block firm tofu (pressed and crumbled)
• 1 tbsp olive oil or avocado oil
• ¹⁄₂ tsp turmeric
• ¹⁄₂ tsp cumin
• ¹⁄₄ tsp smoked paprika
• ¹⁄₂ tsp garlic powder
• ¹⁄₂ tsp sea salt (or to taste)
• Optional: pinch of black salt (kala namak)

For the masala tomato chutney:

• 1 small shallot or ½ small onion (minced)
• 1 clove garlic (minced)
• 1 tsp fresh grated ginger
• ¹⁄₂ tsp cumin
• ¹⁄₂ tsp coriander
• ¹⁄₂ tsp garam masala
• 1 cup crushed or diced tomatoes
• Salt to taste
• 1 tsp olive oil

Other components:

• ³⁄₄ cup canned or homemade black beans, warmed
• ¹⁄₄ cup pickled red onions
• 2 small radishes (thinly sliced)
• Handful of fresh cilantro leaves

To Make

1. Make the chutney: In a small saucepan, heat olive oil. Add shallot, garlic, and ginger; sauté 2 minutes. Stir in cumin, coriander, and garam masala. Add tomatoes and simmer 10–15 minutes until thickened. Set aside.
2. Make the tofu scramble: In a large skillet, heat oil over medium. Add crumbled tofu, turmeric, cumin, garlic powder, paprika, salt, and black salt if using. Stir frequently for 5–7 minutes until golden and flavorful.
3. Warm the beans: Heat black beans in a small pan or microwave with a pinch of salt and splash of water if needed.
4. Assemble: Spoon beans into two bowls. Top with chutney, tofu scramble, pickled onion, radish slices, and fresh cilantro.

Nutrition Facts

Servings 2

Serving Size 1 bowl

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 30g10%

Dietary Fiber 10g40%

Sugars 5g

Protein 22g44%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan, tofu, black beans, breakfast