Vegan Breakfast Trio: Tofu Scramble, Chia Parfait & Sweet Potato Toast
This plant-based breakfast trio features a savory tofu scramble, creamy chia pudding parfait, and sweet potato toast with almond butter and banana. Easy, energizing, and perfect for meal prep or slow mornings alike.
Ingredients
- 1 block (14 oz) firm tofu drained and crumbled
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- salt and pepper to taste
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped onion
- 1/4 cup chopped spinach
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1/2 cup mixed berries
- 2 tablespoons granola
- 1 large sweet potato sliced into 1/4-inch slabs
- 1 tablespoon almond butter
- 1 banana sliced
- pinch cinnamon
- nutritional yeast optional, for cheesy tofu flavor
- avocado slices optional, for garnish
- hemp seeds or flaxseeds optional topping
- coconut flakes optional topping
- diced mango or kiwi optional, for parfait
Instructions
- In a jar or bowl, mix chia seeds, almond milk, vanilla, and maple syrup. Let sit for 10 minutes, stir again to break up clumps, then refrigerate for at least 1 hour or overnight.
- Heat olive oil in a nonstick skillet over medium heat. Sauté chopped onion and bell pepper until soft, about 3 minutes.
- Add crumbled tofu to the skillet and season with turmeric, garlic powder, paprika, salt, and pepper. Cook for 5–7 minutes until golden and slightly crispy.
- Stir in spinach during the last 2 minutes of cooking, allowing it to wilt. Adjust seasoning as needed.
- To prepare sweet potato toast, toast slices twice in a toaster or roast at 400°F (200°C) for 20 minutes, flipping halfway through.
- Spread almond butter on toasted sweet potato slices. Top with banana and a sprinkle of cinnamon. Add optional toppings like maple syrup or hemp seeds.
- Assemble chia pudding parfaits by layering chilled chia pudding with berries, granola, and desired toppings like kiwi, coconut flakes, or peanut butter.
Notes
Each dish is naturally gluten-free and easy to customize. Store tofu scramble for up to 4 days, chia pudding for 5 days, and sweet potato slices for 3–4 days. Great for meal prep. Swap fruits, plant milks, or seasonings to fit your taste.