Breakfast Monday through Friday:
This recipe has a few versions of the breakfast quinoa but you really can’t go wrong here. Use whatever combination of nuts and fruits you like. I suggest cooking 5 days worth of quinoa at once and then prepping all five days of breakfast at the beginning of the week. Combine the quinoa, dried fruits and nuts in jars or Tupperware and place in the fridge. Add the milk and fresh fruit each morning and microwave for 1 minute.
Breakfast Saturday and Sunday: Tofu Scramble
If you want to make a Tofu Scramble you can use whatever salad veggies you have leftover and follow this recipe:
1 block (approx 14 oz) extra firm tofu
Approx 2 cups of veggies or whatever you have leftover
2 tablespoons soy sauce
1 tablespoon vegan Worcestershire
1 tablespoon nutritional yeast
2 teaspoons turmeric
2 teaspoons garlic powder
2 teaspoons onion powder
dash chili flakes
salt and pepper to taste
Remove the tofu from the package, drain liquid and place on a plate. Cover with a paper towel and place a heavy cutting board or saucepan on top for 10-15 minutes. This presses the tofu to remove the extra moisture.
In a large bowl mix the tofu with the soy sauce, Worcestershire, nutritional yeast and turmeric. Best to use your hands to do this as you’ll need to break up the tofu and make sure it is evenly coated.
In a saucepan heat 1 tablespoon of olive oil. Add the tofu mixture and saute for a few minutes. Add the veggies and saute a few more minutes until the veggies begin to soften. Add the chili flakes and salt and pepper to taste. Remove and serve with a piece of toast on the side or in a whole wheat tortilla as a breakfast burrito.