• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Veggies Save The Day

  • Home
  • Recipes
    • Air Fryer
    • Appetizer
    • BBQ
    • Beverage
    • Breakfast
    • Condiment
    • Dessert
    • Instant Pot
    • Main Dish
    • Pasta
    • Salad
    • Side Dish
    • Soup
    • Tacos
  • About Me
  • Work with Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Home ยป Recipes ยป Breakfast Tofu (The No Meat Athlete Cookbook)

Breakfast Tofu (The No Meat Athlete Cookbook)

As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

Breakfast Tofu is one of many easy, healthy, whole food, plant-based recipes from The No Meat Athlete Cookbook. It’s gluten-free, oil-free, and vegan.

Breakfast Tofu strips marinated and baked with tamari, nutritional yeast, turmeric, and other spices.

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.

Don’t miss the giveaway to win a copy for yourself at the end of this post!

The No Meat Athlete Cookbook was named A Sports Illustrated Best Health and Wellness Book of 2017.

The tag line of The No Meat Athlete Cookbookย 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.

Besides this recipe I also love Tofu Scramble, Breakfast Nachos, and Tofu Scramble Tater Tot Casserole.

Add Breakfast Tofu from The No Meat Athlete Cookbook to a sandwich with greens, sliced tomato and avocado.

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 Sandwich in front of the No Meat Athlete Cookbook

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.

It’s also delicious with Roasted Breakfast Potatoes or Tomato Bruschetta.

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!

 

Print Pin Recipe
4.8 from 5 votes

Breakfast Tofu

This breakfast tofu is a mobile version of a tofu scramble, whichโ€”while deliciousโ€”doesnโ€™t travel well and requires stovetop supervision. Wrap a couple of slices of this tofu in a brown rice tortilla, or sandwich it between two slices of sprouted grain bread with loads of arugula, avocado, and even a few leftover cold roasted root veggies. If you make a big batch on the weekend, you can have your weekday breakfasts prepped and ready to go in three minutes flat. Although we prefer to serve this tofu at room temperature or cold from the fridge (it firms up as it cools), it can be eaten right away, too.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 slices
Calories 46kcal
Author Matt Frazier and Stepfanie Romine

Ingredients

  • 2 packages extra-firm tofu (or sprouted) 16-ounce, drained
  • 1 Tablespoon tamari (reduced-sodium)
  • 1/4 cup nutritional yeast
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry powder (yellow)
  • 1/4 teaspoon black pepper

Instructions

  • Preheat the oven to 400ยฐF (200ยฐC). 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.

Notes

Recipe fromย The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Lifeย ยฉ Matt Frazier and Stepfanie Romine, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.ย theexperimentpublishing.comย 
I used theย EZ Tofu Pressย to squeeze out the excess liquid from the tofu before following this recipe.
ย 
Calories: 46kcal | Carbohydrates: 2g | Protein: 5g | Fat: 1g | Sodium: 107mg | Potassium: 152mg | Calcium: 2.3% | Iron: 5.2%
Tried this recipe?Let me know what you think by leaving a โ˜† rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!
Course: Breakfast
Cuisine: American
Keyword: Breakfast Tofu

If you enjoyed this recipe for Breakfast Tofu from The No Meat Athlete Cookbook, be sure to enter the giveaway to win your own copy!

a Rafflecopter giveaway

Previous Post: « Middle Eastern Bean Salad (Balela)
Next Post: Lentil Sundried Tomato Salad (5 Ingredients) »

Reader Interactions

Comments

All commentsI made thisQuestions
  1. Mary Ellen | VNutrition

    June 1, 2017 at 9:06 am


    The tofu and book both look so good! I love crispy tofu sandwiches – totally trying this for breakfast!

    I stay fit by running (when I’m not injured) and cycle/spinning classes.

    Reply
    • Amy

      June 1, 2017 at 9:09 am

      Thanks Mary Ellen! Great job staying in shape!

      Reply
    • Aja

      May 13, 2018 at 7:51 pm

      These are not crispy but they are delicious!

      Reply
      • Amy

        May 14, 2018 at 9:51 am

        I like to make them in the air fryer so they turn out really crispy!

        Reply
  2. Lydia Lindsay

    June 1, 2017 at 3:33 pm

    Who boy does that Tofu make my mouth water. I love how crispy it looks.

    Reply
    • Amy

      June 1, 2017 at 5:05 pm

      Thanks Lydia! I was amazed how well it turned out without any oil!

      Reply
  3. Jenn

    June 1, 2017 at 6:24 pm

    I want this book! I have just started running again. When I was running all the time before (so long ago!), I wasn’t plant based. It was never easy for me. This time around…even though it’s early…I feel so much better about it. My breathing is better and I’m actually looking forward to my runs! I also do Body Pump twice a week, yoga twice a week, and chase after 3 kids every day (that counts right?!)

    Reply
    • Amy

      June 1, 2017 at 6:40 pm

      That’s so awesome, Jenn! I’m always available if you want to talk running. ๐Ÿ™‚ And you are going to love this book!

      Reply
  4. Corrine

    June 1, 2017 at 6:29 pm

    I try to stay fit by going for walks. =)

    Reply
    • Amy

      June 1, 2017 at 6:40 pm

      That’s great, Corrine! Walking is one of the best forms of exercise.

      Reply
  5. Lydia Claire

    June 1, 2017 at 6:31 pm

    Once I figure out a way to stay fit I’ll let you know! Although when I was able to do it I loved pilates. =)

    Reply
    • Amy

      June 1, 2017 at 6:41 pm

      Ha! You’re funny, Lydia. I’ve never tried Pilates, but I hear great things.

      Reply
  6. Lisa

    June 1, 2017 at 8:54 pm

    This recipe looks great! My kiddos love tofu scramble, so I’m anxious to try this and change up our usual.

    I’m keeping fit by of course getting super stellar tips from Matt and Doug! I also workout at home with Beachbody programs and am currently training for a 10k.

    Thanks for sharing the recipe!

    Reply
    • Amy

      June 1, 2017 at 9:05 pm

      Good for you, Lisa! Best of luck in your 10K!

      Reply
  7. Casey

    June 2, 2017 at 6:50 am

    I stay fit with Pure Barre and gym workouts, as well as through my diet.

    Reply
    • Amy

      June 2, 2017 at 9:31 am

      Great job, Casey! I haven’t tried Pure Barre yet. I hear it’s very challenging.

      Reply
  8. Natasha

    June 2, 2017 at 9:23 am

    My roommate and I do yoga and go on hikes together to stay fit and get out in nature.

    Reply
    • Amy

      June 2, 2017 at 9:31 am

      Sounds perfect, Natasha! I love getting outside, too.

      Reply
  9. Sarah McMinn

    June 2, 2017 at 10:27 am

    I definitely need to check out this book. That tofu looks incredible!

    Reply
    • Amy

      June 2, 2017 at 4:32 pm

      Thanks Sarah! One of the co-authors is a yogi, so this book should be right up your alley.

      Reply
  10. Dianne

    June 2, 2017 at 10:52 am

    I make tofu breakfast sandwiches often, but this looks better than mine! I’m going to give this a try over the weekend.

    Reply
    • Amy

      June 2, 2017 at 4:33 pm

      Thanks so much, Dianne! I was really pleased with how flavorful this tofu is.

      Reply
  11. Tanya Flink

    June 5, 2017 at 10:21 pm


    I stay fit by distance running, biking, and doing HIIT style workouts…and of course, by eating a plant-based diet!

    Reply
    • Amy

      June 6, 2017 at 7:54 am

      You definitely make sure you get enough exercise! Thanks for entering the giveaway, Tanya!

      Reply
  12. Carolsue

    June 6, 2017 at 1:31 am

    I stay fit by swimming as much as I can

    Reply
    • Amy

      June 6, 2017 at 7:54 am

      Swimming is amazing exercise! Thanks for entering the giveaway, Carolsue!

      Reply
  13. Michelle

    June 6, 2017 at 10:35 pm

    Thanks for the giveaway. I love to run trails to stay fit.

    Reply
    • Amy

      June 7, 2017 at 7:32 am

      Thanks for entering, Michelle! I enjoy trail running, too.

      Reply
  14. Christine Lee

    June 7, 2017 at 10:00 am

    I stay healthy by eating predominately whole plant foods, exercising, and keeping a positive mind!

    Reply
    • Amy

      June 7, 2017 at 3:28 pm

      I love that, Christine! Especially the part about the positive mind. That’s something a lot of use should focus more on. ๐Ÿ™‚

      Reply
  15. francesca

    August 30, 2017 at 6:12 am


    Hey beautiful! Thank you so much for being part of my 50 Epic Vegan Back to School recipes โ™ฅ I loved your recipe!

    Reply
    • Amy

      August 30, 2017 at 8:29 am

      Thank you so much for including me, Francesca!

      Reply
  16. Jordan

    September 1, 2017 at 5:32 pm

    I dont have curry powder. Would chili powder be a good sub?

    Reply
    • Amy

      September 4, 2017 at 9:52 am

      Hi Jordan, unfortunately I don’t think that will work.

      Reply
  17. Chessie

    October 23, 2017 at 11:47 am


    Mmmm…thanks for breakfast! I like the nootch-spice mixture a lot. These are going to be another of my favorite ways to eat tofu, right up there with sriracha tofu.

    Reply
    • Amy

      October 23, 2017 at 12:01 pm

      Thanks Chessie! I love this tofu, too!

      Reply
    • Chessie

      January 14, 2018 at 9:08 am


      I like this so much that, after fixing this for breakfast again this morning, I mixed up a quadruple batch of the seasoning and stored it in a little Mason jar so that I can make this with next to no effort from now on. Thanks again for one of the best tofu recipes out there!

      Reply
      • Amy

        January 14, 2018 at 11:20 am

        Thank you so much, Chessie! What a great idea!

        Reply
  18. Alocasia

    May 30, 2018 at 10:10 am

    Can you tell me please, is this 2 packages of 16 oz. tofu each, or a total of 16 ounces? Looking forward to making this. Thanks!

    Reply
    • Amy

      May 30, 2018 at 10:13 am

      Hi Alocasia! It’s 2 packages of 16 oz. tofu each. I hope you enjoy it!

      Reply
  19. Alocasia

    May 30, 2018 at 12:13 pm

    2 lbs? Sounds like a lot, but it’s not like it won’t go. ๐Ÿ™‚

    Reply
    • Amy

      May 30, 2018 at 4:08 pm

      It makes a lot (12 slices) to last you throughout the week. ๐Ÿ™‚

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Popular Posts

  • Green Chia Pudding (Healthy and Sugar-Free)
  • Lemon Cream Pasta Sauce (Vegan & Oil-Free)
  • Jackfruit Chili with Fajita Veggies
  • Tofu Scramble Tater Tot Casserole
  • Lentil Meatloaf Muffins (Vegan & Gluten-Free)
  • Breakfast Tofu (The No Meat Athlete Cookbook)
  • Mediterranean Orzo Salad (Vegan)

Copyright © 2019 Veggies Save The Day

Privacy Policy Unauthorized use and/or duplication of this material without express and written permission from this blogโ€™s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Veggies Save The Day with appropriate and specific direction to the original content.