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!
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.