Breakfast Tofu is super flavorful with a wonderful texture. It’s like a portable version of tofu scramble. It’s one of many easy, healthy, whole food, plant-based recipes from The No Meat Athlete Cookbook.
This recipe was originally published 6/1/2017.
You may be familiar with the No Meat Athlete website or podcast.
I’ve been following Matt Frazier for years and found his knowledge particularly helpful when I was transitioning from being vegetarian to vegan.
Along with Doug Hay, Matt also provides useful information for athletes of all levels.
Whether you are training for your first 5K, marathon, or ultramarathon, No Meat Athlete can help you reach your goals.
And they even have local running clubs!
I’m a member of No Meat Athlete-Orange County.
So you can imagine how excited I was to get my hands on the The No Meat Athlete Cookbook.
Whole Food, Plant-Based Recipes
The tag line of The No Meat Athlete Cookbook is “Whole Food, Plant-Based Recipes to Fuel Your Workouts–and the Rest of Your Life”.
In other words, you don’t have to be an athlete to enjoy this book.
It’s all about learning how to make quick and easy recipes your whole family will enjoy.
And learning a new “blueprint” for planning meals and being healthy.
For example, take the Breakfast Tofu.
You can make it ahead of time, eat it on it’s own, or use it in a sandwich or breakfast burrito.
Tofu for breakfast is always delicious.
You’ll also learn how to refashion leftovers, and make your own sports drinks.
I love how this book teaches you to take basic components like beans, greens, and grains and combine them into delicious dishes.
There is so much variety in the recipes’ flavor profiles, you’ll never get bored.
Another delicious recipe from the book is the Lentil-Mushroom No-Meat Pasta (Bolognese).
You definitely won’t worry about getting enough protein with this meal!
Most of the recipes have gluten-free, soy-free, and oil-free options, so there’s really something for everyone.
Breakfast Tofu is easy to make in advance in well under an hour.
I like to make a batch on Sunday and enjoy it throughout the week for a quick morning meal in bread or a tortilla.
And there’s no rule that you can’t enjoy Breakfast Tofu for lunch or dinner!
Plus if you have an air fryer, you can use it in this recipe instead of your oven, if you like.
Just be sure to cook the tofu in batches in a single layer so the air can circulate around the tofu and make it crispy.
Now let’s make Breakfast Tofu!
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice each package of tofu into six pieces. Pat dry. Drizzle evenly with the tamari.
- Combine the nutritional yeast, cumin, garlic powder, turmeric, curry powder, and black pepper in a large rectangular food storage container with a tight-fitting lid. Place the sliced tofu in the container and shake gently until all slices are covered. (You might need to open the container and rotate the slices a bit.) Let sit while the oven preheats. (The marinated tofu can be refrigerated for up to 1 day.)
- Place tofu on the baking sheet. Spread any extra seasoning mix on top. Bake for 30 minutes, flipping halfway through.
- Serve at room temperature or cold from the fridge.