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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 tablespoon olive oil
  • 2 cups baby kale
  • 1 cup chopped red bell pepper
  • 16 ounces 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

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
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