Tofu Breakfast Scramble

Tofu Breakfast Scramble

Thank you to GoodCook® for sponsoring this Tofu Breakfast Scramble Recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own. 

Tofu Breakfast Scramble

Wake up with this egg-free vegan scramble served with spicy breakfast potatoes. Crumbled tofu is seasoned with turmeric, garlic powder, salt, and pepper, taking on not only the look of scrambled eggs but the texture too. Sautéed vegetables round out this recipe and start the day off with antioxidants and vitamins to boot!

Tofu Breakfast Scramble

I love starting my day with a protein and fiber-rich breakfast combo! Since I’ve gotten into more plant-based recipes, I’ve found a new love for making my favorite breakfast dishes vegan. Who knew tofu made the best “egg” scramble? 

This Sunday brunch-like meal prep has everything you’d want at a sit-down meal: a scramble, hearty potatoes, and fruit on the side for sweetness. The combination of these three components makes for one filling and satisfying start to your day! You won’t find yourself hitting any mid-morning slumps after enjoying this breakfast scramble. 

Let’s talk about everyone’s favorite part: the nutrient breakdown! YOu’re probably wondering why I chose this combination to start the day, and you’d be asking a great question! I always like to have a balance of protein, carbs, and fruit/veg in my meals. That’s one of the reasons why I use the white GoodCook® meal prep containers! They take almost all of the guesswork out of creating a balanced meal. The white containers have three compartments:

  • one 2 cup compartment
  • two 1 cup compartments

This makes it pretty easy for me! I always fill the 2-cup compartment with the part of the meal that has 2 food groups. In this case, it’s the ‘egg’ scramble that has protein + veg. The other compartment I used for my starch (carb) and fruit. There is also some fat in the egg scramble, making this a well-rounded and balanced meal prep. 

I know some of you might be skeptical about using tofu in place of eggs; believe me, I was too! But, let me tell you, you will never guess that they aren’t eggs! I will sometimes add in nutritional yeast to give it a “cheesy” taste. Plus, recipes like this are great for reducing food waste. You can toss in whatever veggies you have lingering in your fridge/freezer to your scramble, swap the grapes for whatever fruit you have on hand, and even replace the potatoes with another kind, a side of oatmeal, toast, or hashbrowns. 

Feel free to swap the tofu for eggs or egg whites if you’re really not into the tofu thing. However, you will still use the same compartments in your meal prep containers to evenly portion out your food groups.

The white containers are also great for lunch and dinner recipes! This Sheet Pan Sriracha Salmon recipe is one of my go-to lunches, and this Watercress and Feta Stuffed Flank Steak is on repeat in my house weekly! 

The GoodCook® meal prep containers come in a pack of 10, so you can make multiple meals with just one set! Plus, they are made with BPA-Free plastic, dishwasher, and microwaveable safe! You can’t beat that for less than $10.00! 

Tofu Breakfast Scramble Ingredients:

For Tofu Scramble 

  • 1 tbsp olive oil 
  • 2 cups baby kale 
  • 1 cup chopped red bell pepper 
  • 1 (16 oz) block of firm tofu
  • 1/2 tsp ground turmeric 
  • 1/4 tsp garlic powder 
  • 1/2 tsp salt 
  • 1/4 tsp black pepper 

For Serving 

  • 1 tbsp olive oil
  • 4 cups baby potatoes, halved 
  • 1/4 tsp paprika 
  • 1/4 tsp chili powder
  • 1/2 tsp salt 
  • Pinch of cayenne pepper 
  • 4 cups green and red grapes
  • GoodCook® meal prep containers

Tofu Breakfast Scramble

Tofu Breakfast Scramble

Tofu Breakfast Scramble

Tofu Breakfast Scramble

Tofu Breakfast Scramble

Tofu Breakfast Scramble

Tofu Breakfast Scramble

Wake up with this egg-free vegan scramble served with spicy breakfast potatoes. Crumbled tofu is seasoned with turmeric, garlic powder, salt, and pepper, taking on the look of scrambled eggs and the texture. Sautéed vegetables round out this recipe and start the day off with antioxidants and vitamins to boot!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: breakfast, brunch, gluten free, Tofu, vegan, vegetarian
Servings: 4 meals
Calories: 451kcal
Author: Meal Prep on Fleek

Ingredients

For Tofu Scramble

  • 1 tbsp olive oil
  • 2 cups baby kale
  • 1 cup chopped red bell pepper
  • 16 ounces block of firm tofu
  • 1/2 tsp ground turmeric
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For Serving

  • 1 tbsp olive oil
  • 4 cups baby potatoes halved
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1/2 tsp salt
  • Pinch of cayenne pepper
  • 4 cups green and red grapes
  • GoodCook Meal Prep Containers

Instructions

  • Preheat oven to 400ºF and line a medium baking sheet with parchment paper. Toss potatoes in olive oil, followed by paprika, chili powder, salt, and cayenne. Spread on a baking sheet and bake for 30 minutes, stirring potatoes after 15 minutes.
  • While potatoes bake, crumble the tofu in a small bowl using a fork. Stir in the turmeric, garlic powder, salt, and pepper. Set aside.
  • Heat olive oil in a large frying pan over medium heat, add bell pepper, and sauté for 5 minutes. Add crumbled tofu and kale. Sauté for 5 minutes longer, occasionally stirring until kale is wilted.
  • Divide breakfast potatoes between small compartments of 4 white meal prep containers. Add grapes to the other small compartments and add tofu scramble to each large compartment.

Nutrition

Calories: 451kcal | Carbohydrates: 75g | Protein: 15g | Fat: 12g | Fiber: 10g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Nit-72520000343293262-346r529-OOF