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hands holding a blue bowl with tofu breakfast scramble with sweet potatoes and avocado
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5 from 1 vote

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 6 -8
Calories: 185kcal


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

Tofu Scramble

  • 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.

Tofu scramble

  • 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