These Vegan Breakfast Bowls are packed with tons of protein and vegetables. They’re easy to customize and great for a healthy meal prep breakfast that can be made ahead of time.
Hi friends! I’m currently working on my certification to become a Holistic Nutritionist and I’ve been reading a lot about the Whole Foods Plant Based diet recently. I haven’t fully adapted it yet, but it has been influencing the way I eat lately. These Vegan Breakfast Bowls are a recipe that I’ve been making every week for the past few months and they’re so filling and healthy!
My youngest still isn’t sleeping through the night so I usually wake up hungry and tired in the morning. Meal prep breakfasts have been so important in helping me get in a healthy breakfast without tons of work.
VEGAN BREAKFAST BOWL RECIPE INGREDIENTS
- Tofu – I love to use pre-pressed super firm tofu that also happens to be high protein. I can usually find it at Sprouts or Trader Joe’s. Extra firm tofu would also work great, just make sure you press as much water out of it as you can. Firm tofu would work too, if that is all you can find, but I wouldn’t use anything less firm than that.
- Vegetables – I pretty much always use onion, red and green bell peppers and kale when making these breakfast bowls. I like to pack in as many veggies as I can to each meal. Other great additions would be: mushrooms, spinach, broccoli, or carrots.
- Beans – I usually use pinto beans for this recipe because my husband prefers them over black beans but any type of bean would work.
- Seasonings – I season these breakfast bowls the same way I season my favorite Tofu Scramble Recipe. You could also add in some cumin and chili powder if you like!
- Toppings – I usually enjoy my bowls with a whole wheat tortilla, tomato, avocado and hot sauce. You can put any of your favorite toppings on them though!
WHAT I LOVE ABOUT THESE EASY VEGAN BREAKFAST BOWLS
There’s a lot to love about these delicious bowls, but here are a few things I really love:
- They’re packed with protein – Protein is so important in the morning. It gets you going and keeps you full until the afternoon. I like to use tofu with extra added protein as well as beans to bulk these bowls up even more. Each serving has about 11 grams of protein.
- They’re packed with veggies – I’ve really been making a point to fill each meal with as many vegetables as I can. I like to use onions, peppers and kale in the vegan breakfast bowls and then I also top them with extra fresh veggies.
- They’re easy to make – It only takes me about 20 minutes to make an entire pan of the tofu mixture and then it’s good for the entire week!
- They’re perfect for meal prep – I make a big batch on Sunday and my husband and I have these bowls for breakfast all week long. They’re great for a healthy vegan meal prep breakfast.
- They’re super versatile – Not only can you customize the vegetables and toppings you add, but you can also choose to make the mixture into a breakfast burrito, breakfast tacos or eat as a big bowl like I do.
FREQUENTLY ASKED QUESTIONS
- How should I re-heat these breakfast bowls? I usually just heat in the microwave for about 1 minute but you could also heat on the stovetop in a skillet for a few minutes.
- How long does the tofu mixture keep in the refrigerator? I store mine in an airtight container and keep about 4-5 days.
- Can these be frozen? I personally haven’t frozen them myself but I would suggest freezing in a freezer friendly plastic bag, making sure all the air is out and rolling up tight. Freeze up to 6 months.
- Can I use different vegetables? Of course! Use whatever vegetables you enjoy.
- Is there a substitution for the beans? You can omit them or I would suggest using a vegan crumbled sausage.
Have a question I didn’t answer? Ask below in the comments and I will get back to you ASAP!
LOOKING FOR MORE VEGAN BREAKFAST RECIPES?Print