Although breakfast is not one of my favorite meals, tofu vegetable scrambles give me that savory taste I crave. Often, I eat lunch or dinner foods for breakfast, since I prefer those foods over typical breakfast foods,
In fact, I find it simple to include all the nutrient-dense veggies I need in one bowl that I can make in one pan. So, if you are looking for a recipe to make in one pan, that store and reheats for breakfast all week, this is your breakfast.
First, it is all about the order you cook the veggies, to use one and one pan. I use a deep wide pot. For instance, potatoes take longer to cook than the other vegetables, so they go first. Then, you cook the vegetables in order of density. The densest foods go in last. That way, everything cooks perfectly.
In order to make the scramble follow the directions on the link The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet. Also, buy extra-firm tofu, and use a tofu press before cooking. Once the tofu is pressed, you simply crumble the tofu with a fork, add some nutritional yeast and garlic powder, and your “egg” is prepped.
Then, the rest is easy; simply add the tofu, the rest of the vegetables, and you have breakfast for an entire week.