Tofu Scramble Breakfast Boxes

Turmeric tofu scramble with spinach and tomatoes, paired with roasted sweet potato for a savoury vegan breakfast.
Prep: 15 min · Cook: 30 min · 4 servings
Equipment: Baking tray and large frying pan

• 600g firm tofu, drained
• 600g peeled sweet potato, cut into 2cm cubes
• 200g spinach
• 250g tomatoes, diced
• 150g onion, diced
• 20g nutritional yeast
• 20g olive oil, divided
• 6g garlic, minced
• 2g ground turmeric (1 tsp)
• 2g smoked paprika (1 tsp)
• 60ml water
• 2g salt, divided

1. 1

   Heat the oven to 210°C conventional / 190°C fan. Toss the sweet potato with 10g oil, paprika and half the salt. Spread on a tray and roast for 25–30 minutes, turning halfway, until tender and browned.

2. 2

   Drain the tofu and pat dry; crumble it by hand into irregular pea-sized pieces. Do not cube it or coat it in cornflour: this recipe needs a soft scramble texture.

3. 3

   Heat the remaining oil in a large pan. Cook the onion over medium heat for 6 minutes. Add the garlic and turmeric for 30 seconds, then stir in the tofu.

4. 4

   Add the nutritional yeast, water and remaining salt. Cook for 5–7 minutes, stirring gently, until hot throughout. Add the tomatoes and spinach; cook for 3–4 minutes until the spinach wilts and excess liquid evaporates.

5. 5

   Divide the tofu scramble and roasted sweet potato into four equal servings. Serve warm or cool promptly for storage.

Storage & reheating

Refrigerate promptly in shallow containers, within 2 hours, at 4°C or below. Keep for up to 3 days. Freeze individual portions for up to 2 months for best quality. Thaw overnight in the fridge before reheating. Microwave a covered portion for about 2–3 minutes, stirring the scramble halfway, and continue until it reaches 74°C. The tofu will be slightly firmer after freezing.

Substitutions

Use ordinary potato instead of sweet potato, or chopped kale instead of spinach; cook kale until tender. Nutritional yeast is different from baking yeast.

Estimated nutrition per serving

450 kcal · 33g protein · 44.7g carbs · 18.9g fat · 11.8g fibre.

Calculated from measured ingredients using generic composition estimates. Brands and portion sizes change the result. Optional additions and substitutions are excluded.

Storage guidance: USDA leftover guidance