Easy Tofu Scramble Breakfast Meal Prep (Vegan, GF)

Finally, I got around to making this super easy vegan and gluten-free breakfast!

Why I waited so long, I don’t know. Because this tofu scramble breakfast is BOMB.

By the way, if you’re vegan/vegetarian, and you’re concerned with getting enough protein at breakfast, this meal has 14g of protein per serving from just the tofu.

Remember! Veggies have protein in them too.

As always, this tofu scramble recipe is easy to make your own.

Think of any of your FAVORITE egg or omelet ingredients… it would work in this recipe.

Here are some other veggie ideas and combinations to use for this tofu scramble:

  • tomato + spinach
  • zucchini + tomato
  • avocado + salsa
  • peppers + onions (fajita!)
  • brussels sprouts + bacon (or fake bacon for vegans)
  • tomato + eggplant
  • asparagus + mushroom
  • ALL the greens!!!

Really, if you have any extra veggies you need to use up, just throw them in this scramble.

About the spices:

Turmeric and curry powder give this recipe a savory, mildly spicy taste. Turmeric has less taste than curry powder, but the more turmeric add, the more yellow color you get.

You don’t have to add turmeric or curry powder at all. You could instead add chipotle powder, cumin, onion powder, garlic powder — whatever you want. It’s just that those two spices give this meal the yellow egg-like flavor (and are super tasty and healthy).

You don’t have to eat this plain:

When I experimented with this recipe, I did three things to switch this meal up so I wasn’t eating just tofu and veggies. Carbs are important too!

  1. Made breakfast tacos with low-carb flour tortillas (not GF, but you can get GF ones!)
  2. I made a breakfast burrito with a whole wheat wrap (also not GF, same as above)
  3. Also put the scramble on top of avocado toast!

I also added Sriracha to the scramble every morning before heating it up.

How to store and reheat tofu scramble:

After whipping this up, I let the mixture cool in my containers for 20-30 mins then placed them in the fridge. This tofu scramble will keep well in the fridge for up to four days.

I reheated these bad boys in the microwave for a minute before devouring them and it was perfect!

If you end up making these, please send pics to me directly via DM on Instagram or email them to me at talia@workweeklunch.com!

Happy prepping 🙂

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Print Recipe
Easy Tofu Scramble Breakfast Meal Prep (Vegan, GF)
Need a high protein, low carb and tasty vegan breakfast option? This tofu scramble covers all the bases. Plus it's super easy to make. All you need is one pan!
Prep Time 15 mins
Cook Time 15 mins
Prep Time 15 mins
Cook Time 15 mins
  1. Prep the tofu by draining it and give it a quick squeeze with your hands over the sink, just to get some of the liquid out. No need to do a full press. Place the tofu in a bowl and break it up a little bit with a fork. Then set aside.
  2. Heat the cooking oil over medium heat in a skillet. Add the garlic and cook until fragrant, about a minute. Then add the mushrooms, red pepper and onion if using. Cook, stirring occasionally for five minutes.
  3. Add the tofu to the skillet and break it up more with your spatula until it looks like a scramble. Add the curry, turmeric, cumin, salt and pepper. Stir thoroughly to combine. Let the mixture cook for about seven minutes, stirring occasionally.
  4. Turn the heat off and fold in the chopped greens and cilantro. To assemble, simply divide the scramble into three meal prep containers. Let cool for 20-30 minutes before covering and placing in the fridge.
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