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. 

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!

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 tablespoon olive oil
• 2 cups baby kale
• 1 cup chopped red bell pepper
• 1 (16 oz) block of firm tofu
• ½ teaspoon ground turmeric
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Serving 

• 1 tablespoon olive oil
• 4 cups baby potatoes, halved
• ¼ teaspoon paprika
• ¼ teaspoon chili powder
• ½ teaspoon salt
• Pinch of cayenne pepper
• 4 cups green and red grapes
• GoodCook® meal prep containers