Healthy Vegan Breakfast

A delightful combination of colorful fruits, creamy oats, and savory tofu scramble, perfect for a quick and healthy start to your day.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: Vegan

Calories: 350

Ingredients Method Notes

Ingredients

Tofu Scramble Ingredients

1 block Tofu Crumble for scrambling.
2 cups Spinach Fresh or cooked.
1 tbsp Cooking oil For sautéing.
1 tsp Turmeric For flavor and color.
1/2 tsp Black pepper To taste.

Quinoa Bowls Ingredients

1 cup Quinoa Cook according to package instructions.
2 cups Fruits Berries, bananas, or any preferred fruits.
1 cup Plant-based milk Almond, soy, or any preferred milk.

Baked Oats Ingredients

2 cups Oats Regular or gluten-free.
1 cup Plant-based milk To combine with oats.
2 tbsp Sweetener Maple syrup or honey.

Method

Preparation

Crumble tofu and sauté with spinach and spices (turmeric and pepper) in a pan until heated through.
Cook quinoa according to package instructions.
Mix oats with plant-based milk and sweetener, then bake at 350°F (175°C) for 20-25 minutes.
For overnight oats, combine oats, plant-based milk, sweetener, and fruits in a jar, refrigerate overnight.

Serving

Serve the tofu scramble on a bright plate, add fruits, and a drizzle of maple syrup on baked oats.

Notes

Leftovers can be stored in the fridge for up to 4 days. Baked and overnight oats can last up to a week. Reheat tofu and quinoa in a pan for freshness.