Tofu Scramble Breakfast Bowls
Make mornings easier with this high-protein Tofu Scramble Breakfast Bowl. Perfect for busy moms, this meal prep-friendly recipe is vegan, gluten-free, and blood sugar balancing.
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!
Notes
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!
Calories: 491kcal, Carbohydrates: 54g, Protein: 31g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 1240mg, Potassium: 1289mg, Fiber: 6g, Sugar: 4g, Vitamin A: 10769IU, Vitamin C: 37mg, Calcium: 153mg, Iron: 7mg
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