Hey there, busy bees! Today I want to share with you a delicious and healthy breakfast recipe that you can easily make ahead and freeze for those hectic mornings. It’s a vegan tofu scramble that is packed with protein and veggies to keep you full and satisfied throughout the morning.
Not only is this scramble incredibly tasty, but it’s also super easy to make and can be prepared ahead of time as a freezer meal. This means that you can make a big batch on the weekend, freeze it, and have a hearty breakfast ready to go for the entire week. Plus, it’s a great way to sneak in some veggies into your morning routine. You can easily double or triple the recipe and freeze it in individual portions for a quick and easy breakfast on-the-go.
Tofu Scramble is vegan and gluten-free, which makes it a great option for those with dietary restrictions. It’s also packed with protein from the tofu, which is a great alternative to eggs for those who are plant-based. Plus, the addition of veggies like kale or spinach adds a ton of vitamins and minerals to your breakfast.
One of my favorite things about this recipe is how customizable it is. You can switch up the veggies depending on what you have on hand, and you can also adjust the seasoning to your liking. I personally love adding a little bit of maple syrup to give it a touch of sweetness, but you can leave it out if you prefer a more savory flavor.
Not only is this recipe great for busy mornings, but it’s also a great option for a quick and easy lunch or dinner. It’s a versatile dish that can be enjoyed any time of day, and it’s a great way to get in some extra veggies and protein.
1. One of my favorite ways to serve tofu scramble is with some fresh greens, such as arugula or baby spinach, and a slice of whole-grain toast. You can also add some sliced avocado on top for some healthy fats and creaminess.
2. Another way to enjoy tofu scramble is to wrap it in a warm tortilla with some black beans, salsa, and guacamole for a delicious breakfast burrito.
3. You can also serve tofu scramble with some roasted sweet potatoes or hash browns on the side for a heartier breakfast.
4. Adding plant-based sausages or bacon can be a great way to add some variety to your tofu scramble and make it even more satisfying. Just be sure to check the ingredients to make sure they fit within your dietary restrictions or preferences. You can cook the sausages or bacon separately, and then crumble them into the tofu scramble once it’s cooked.
Packed with protein and veggies, tofu scramble can be fully customized to your liking. What a great option for busy mornings or a quick and easy meal any time of day. Give it a try and let me know what you think!
- 1.0002 package (14oz per package) extra firm organic tofu drained of excess water
- 1.0002 sweet onion diced
- 1.9998 garlic cloves minced
- 0.2502 cup vegetable broth
- 1.9998 tbsp soy sauce
- 1.0002 tsp Dijon mustard
- 0.2502 cup nutritional yeast
- 4.9998 tsp ground turmeric
- 1.0002 tsp garlic salt
- 1.0002 can (14.5 oz per can) diced tomatoes
- 1.0002 tbsp maple syrup (added on day of cooking)
- 1.0002 cup fresh kale (added on day of cooking) or spinach, chopped
- 0.4998 tsp salt (added on day of cooking) more or less to taste
- 0.4998 tsp black pepper (added on day of cooking) more or less to taste
1) Label your gallon-sized freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
2) Add all of the ingredients (except for the maple syrup and fresh kale/spinach) to a freezer bag. Stir gently to combine.
3) Remove air, seal, and freeze.
Instant Pot Instructions:
-Thaw the freezer meal overnight in the fridge.
-From thawed, stir to combine and then pressure cook on high for 3 minutes. Quick-release.
-Open the Instant Pot and add the maple syrup and fresh kale or spinach. Stir to combine.
-Add salt and freshly cracked pepper to taste.
TIP: Serve with fresh greens, toast, or sliced tomatoes with chives. Great for a quick savory breakfast, lunch, or dinner.
We have tested this recipe for a serving size of 6. If you are cooking for less than 6 people, decrease the amount of liquid and the cook time. If you are cooking for more than 6 people, increase the amount of liquid and the cook time. Do this and your meals will NEVER turn out dry or mushy. Happy Cooking!
