Tofu Scramble Breakfast Bowls With Roasted Potatoes
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Make mornings easier with this high-protein Tofu Scramble Breakfast Bowl. Perfect for busy moms, this meal prep-friendly recipe is flavorful, vegan, gluten-free, and blood sugar balancing. It has about 30 grams of protein per serving!
As someone who has never really meal prepped all that much, I’ve had a complete shift lately in my desire and incentive to start meal prepping. Obviously, I’m a mom to two little boys, so meal prep would be helpful just because of that. But really, my goal is to start prepping my breakfasts and lunches so I don’t have to cut into my work day to prep food.
I want to make sure I’m eating nourishing, high protein, and blood sugar balancing meals throughout my day so I can feel my best and energized for this work I care so deeply about (bringing healthy recipes to you so you can feel like the Supermom that you are!).
I’ve been trying to create easy breakfast bowls that will hold up well over a few days. I LOVE this Tofu Scramble Breakfast Bowl! I find it really nourishing, super flavorful, and comforting. Also, the tofu holds up really well in the fridge versus if you made this recipe with eggs.
Since I like to serve this with roasted sweet potatoes and regular potatoes, I like to prep a batch on Tuesday so that my breakfasts are ready to go on Wednesday – Friday, which are the days we enjoy higher complex carbs in the nutrition and fitness program I follow and am a coach for!
Healthy family habits start with you. The FASTer Way is a clinically proven nutrition and fitness program designed to help busy moms like you boost energy, build strength, and feel your best, so you can feel like the Supermom that you are!
Recipe Ingredients
You’ll need the following ingredients to make this Scrambled Tofu Recipe:
Ingredient Notes
- Potatoes: I like to use a mix of sweet potato and russet potatoes. Feel free to use any kind you like! Or completely omit the potatoes and substitute a different veggie!
- Tofu: Make sure you get extra-firm tofu. It will help with the consistency of the scramble.
- Salt: You can start with 1/2 teaspoon of salt for the tofu scramble and then add more to taste. I love using Celtic Sea Salt – a little bit goes a long way!
Additions & Substitutions
- Veggies: Feel free to add more veggies to your bowl or replace the potatoes with a different veggie. Some yummy ones to add or swap: mushrooms, tomatoes, spinach, or roasted squash.
- Hemp Seeds or Pumpkin Seeds: Sprinkle hemp seeds or pumpkin seeds on top of your breakfast bowl for some extra healthy fats and protein.
- Potatoes: You can use any type of potatoes you like here!
- Oil: If you don’t have avocado oil on hand, feel free to use olive oil instead. Reduce the oven temperature to 400 degrees to account for the olive oil’s smoke point.
- Beans: Adding pinto beans or black beans would be a great addition, adding more fiber and protein to your meal!
Tools For This Recipe
- Baking Sheet
- Mixing Bowl
- Pan
How to Make Tofu Scramble Breakfast Bowls: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: In a large bowl, mix diced sweet potatoes, potatoes, avocado oil, salt, garlic powder, and black pepper (if using).
Step 2: Pour potatoes onto a lined baking sheet and spread them out evenly so they form a single layer. Bake in the oven at 425 degrees Fahrenheit for about 30 minutes or until they are easily pierced by a fork and look somewhat crispy.
Step 3: Meanwhile, make your tofu scramble by heating a large pan over medium-low heat. Add avocado oil to the pan. Use a tofu press to get extra water out of your tofu, or simply give it a little squeeze over the sink and then pat dry with a paper towel. Then, using your hands, crumble the tofu into the pan. You’ll want to make sure you’re stirring the tofu often so it doesn’t stick to the bottom of the pan too much. Sprinkle nutritional yeast, turmeric, and salt over the tofu and stir to combine.
Step 4: Add green onion and continue to saute for approximately 5-10 minutes. Turn heat off and divide tofu amongst three meal prep containers. When the potatoes are done roasting, add the potatoes to each meal prep container. You may have some extra potatoes, which you can use for a dinner recipe this week!
Recipe Tips & Tricks
- Oil: If you don’t have avocado oil on hand, you can use olive oil instead. Be sure to reduce the oven temperature to 400 degrees to account for olive oil’s smoke point.
- Stir Tofu Frequently: Be sure to stir the tofu frequently in the pan, so it doesn’t get too stuck on the bottom of the pan.
- Meal Prep: Divide this recipe into three glass meal prep containers, and you have breakfast ready to go three days in a row!
- Just make the Tofu Scramble: The tofu scramble itself only takes about 10 minutes to prepare. So if you’re short on time, you can omit the potatoes, cook them at a different time, or just throw some quick cooking veggies (like spinach) into your tofu scramble and call it good!
- Microwave the Potatoes Before Baking: If you want to speed up the roasting time on the potatoes, you can place the diced potatoes (without seasoning or oil) in a microwave-safe bowl and cover the potatoes with water. Microwave for 5 minutes, drain, then add oil and seasoning, and then bake. This will help decrease the cooking time quite a bit!
What to Serve With These Vegan Breakfast Bowls
- Tahini: I LOVE topping my bowls with a dollop of tahini for the added healthy fats, the great flavor, and the micronutrients it contains.
- Salsa
- Avocado
- Parsley
- Tortillas: Replace the potatoes with a gluten-free tortilla and make a vegan breakfast burrito!
- A great cup of coffee! I always opt for Purity Coffee as a clean, mold-free option. Use my code: SUPERMOMEATS20 for 20% off your first order! I drink their dark roast, Ease.
Storage & Reheating
- Fridge: Store leftovers in glass meal prep containers in the fridge for 3-4 days.
- Reheating: Warm each tofu bowl up in the microwave when you’re ready to eat it.
Frequently Asked Questions
Simply use your fingers, moving them back and forth, to break off pieces of the tofu into small crumbles.
I use extra-firm tofu! It will give you the right texture when you crumble and saute it.
Spinach, tomatoes, mushrooms, and roasted squash would all pair nicely!
I love topping mine with tahini! I also love it with salsa, avocado, and chopped parsley.
Yes! I created this recipe to be meal prepped! It makes about 3 servings, with about 30g of protein per serving.
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Tofu Scramble Breakfast Bowls
Ingredients
Tofu Scramble
- 1 tablespoon avocado oil
- 1 block extra firm tofu, crumbled
- 2 tablespoons nutritional yeast
- ½ teaspoon turmeric
- ½ teaspoon salt, plus more to taste
- 2 green onions, diced
Roasted Potatoes
- 1 large sweet potato, peeled and diced
- 3 small russet potatoes, diced
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Black pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix diced sweet potatoes, potatoes, avocado oil, salt, garlic powder, and black pepper (if using).
- Pour potatoes onto the lined baking sheet and spread them out evenly so they form a single layer. Bake in the oven for about 30 minutes or until they are easily pierced by a fork and look somewhat crispy. *See notes below on how to speed the roasting process up a bit!
- Meanwhile, make your tofu scramble by heating a large pan over medium-low heat. Add avocado oil to the pan.
- Use a tofu press to get extra water out of your tofu or simply give it a little squeeze over the sink and then pat dry with a paper towel. Then, using your hands, crumble the tofu into the pan. You’ll want to make sure you're stirring the tofu often so it doesn’t stick to the bottom of the pan too much.
- Sprinkle nutritional yeast, turmeric, and salt over the tofu and stir to combine.
- Add green onion and continue to saute for approximately 5-10 minutes.
- Turn heat off and divide tofu amongst three meal prep containers.
- When the potatoes are done roasting, add the potatoes to each meal prep container. You may have some extra potatoes, which you can use for a dinner recipe this week!