Southwestern Tofu Scramble & Breakfast Sweet Potatoes
This Southwestern tofu scramble and breakfast sweet potatoes is a healthy, make-ahead breakfast bowl recipe that will actually keep you full!
Servings: 6 -8
Breakfast Sweet Potatoes
- 1.5 lbs sweet potato cut into ½ inch cubes (5-6 cups)
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- ½ teaspoon salt
- 1 block extra firm tofu
- ½ red onion finely chopped
- 2 bell peppers finely chopped
- 2 cups asparagus ends trimmed and chopped
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons nutritional yeast
- ½ cup water
Breakfast sweet potatoes
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, tofu, nutritional yeast and water. Cook for 2-3 more minutes, until water has absorbed into the tofu.
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
Store in an air tight container in the fridge for up to 4 days.
Reheat in the microwave until steaming hot, or heat in a frying pan.
Serving: 1/8 batch | Calories: 185kcal | Carbohydrates: 22g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 356mg | Fiber: 5g | Sugar: 5g