Print Recipe

Make Ahead Tofu Scramble & Breakfast Sweet Potatoes

This tofu scramble and breakfast sweet potatoes is a healthy, make-ahead breakfast bowl recipe that will actually keep you full!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: Meal Prep
Servings: 6 -8
Calories: 185kcal


Breakfast Sweet Potatoes

  • 1.5 lbs sweet potato cut into 1/2 inch cubes (5-6 cups)
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt

Tofu Scramble

  • 1 block extra firm tofu
  • 1/2 red onion finely chopped
  • 2 bell peppers finely chopped
  • 2 cups asparagus chopped
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Pre-heat oven to 425°F.
  • Toss sweet potatoes with olive oil, chili powder and salt.
  • Arrange on a baking sheet (or two if they won't fit), and bake for 15 minutes. Stir up and bake for another 15-20 minutes, until cooked through.
  • While sweet potatoes bake, prepare the tofu scramble: Mash the tofu with a potato masher until it is broken into small chunks.
  • Heat oil in a large non-stick pan.
  • Add the onion, bell peppers and asparagus, and cook for 5 or so minutes, until soft.
  • Add the cumin, ground coriander, salt, pepper, and tofu. Cook for 2-3 more minutes, until completely combined.
  • To assemble the breakfast bowls:Divide the tofu scramble and breakfast sweet potatoes amongst 6-8 containers. Store for up to 4 days in the fridge.
  • To serve:Heat on medium in the microwave for 1 minute or until heated through. Top with fresh cherry tomatoes, avocado, and/or Greek yogurt.


Nutritional information excludes extra toppings


Serving: 1/8 batch | Calories: 185kcal | Carbohydrates: 22g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 356mg | Fiber: 5g | Sugar: 5g