Monday: Tofu Scramble
A protein-packed breakfast is the best way to start off your week. This tofu scramble is flavorful, healthy, and will keep you feeling full all throughout the morning. Plus, it is just as easy (if not easier) to make than regular scrambled eggs.
Ingredients:
8 oz. of tofu
1/4 tsp turmeric powder
1/4 tsp salt
1/8 tsp ground black pepper
1 tbsp olive or vegetable oil
Instructions: Place the tofu in a bowl and use a fork to mash it into bite-sized pieces. Sprinkle in the turmeric, salt, and pepper and mix well. Meanwhile, heat the oil in a frying pan. Add the tofu mixture and let cook for 2-5 minutes, or until a rich yellow color is achieved.
Tuesday: Coconut Milk Yogurt with Fruit
The possibilities for yogurt breakfasts are endless. All you’ll need is a vegan based yogurt, and an assortment of your favorite fruits, nuts, or seeds. The best part-it will be ready to devour in 5 minutes or less!
Wednesday: English Muffin with Peanut Butter and Banana
This is another fairly straightforward breakfast that is great for vegans. I used a toasted whole wheat English Muffin (be mindful to check the ingredients–some English Muffin brands contain dairy). If you’re feeling creative you can also try this breakfast with other fruits besides banana.
Thursday: Maple Walnut Oatmeal
Some people might say oatmeal is bland, but it doesn’t have to be! Oatmeal is a common vegan breakfast staple that can be enhanced with fruit, peanut butter, or nuts and maple syrup (shown below). It’s great for a morning when your time is limited but you still crave a warm meal to get you energized.
Friday: Super Smoothie
If you have access to a blender, smoothies are a refreshing and nutritious breakfast where you can incorporate your favorite fruits and veggies. Its a nice treat for a Friday, don’t you think?
For this smoothie I used:
1 cup spinach
1 whole banana
1 cup almond milk
1 kiwi
1 scoop of vanilla protein powder
Saturday: Avocado Toast
Yes, I know it’s a cliché, but there’s a reason why avocado toast is a cult classic. Avocados are incredibly nutritious and flavorful fruits. You can spice things up by sprinkling the avocado toast with crushed red pepper, or, add a twist with sesame seeds.
Sunday: Banana Lover’s Pancakes
My absolute favorite! I’ve tinkered with this recipe for a while, and I often use different measurements for the ingredients every time. Nonetheless, they always come out so sweet and delicious. This recipe makes about 6 pancakes.
Ingredients:
2 very ripe bananas
1/2 cup flour
1 pinch of salt
1/2 tsp baking powder
1 tbsp olive or vegetable oil
1 cup of almond milk (or other vegan milk substitute)
Syrup (as much as you want!)
Optional: Chia Seeds
Instructions: Mash the bananas with a fork. Add the vegetable oil and mix. Then, add in the dry ingredients (flour, salt, baking powder, and chia seed). Lastly add the milk and mix the batter well. Coat a frying pan with a little bit of oil and heat on medium. Add a small scoop of batter to the heated pan and cook until the underside is golden brown (about 2 minutes). Flip and cook the other side (another 2 minutes). Serve with syrup and fruit if desired.
