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Breakfast Tofu (The No Meat Athlete Cookbook)

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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.

Perhaps you’re 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 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. 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 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.

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.

4.8 from 5 votes
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Breakfast Tofu

This breakfast tofu is a mobile version of a tofu scramble, which—while delicious—doesn’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.

Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 slices
Calories 46 kcal
Author Matt Frazier and Stepfanie Romine

Ingredients

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Slice each package of tofu into six pieces. Pat dry. Drizzle evenly with the tamari.

  3. 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.)

  4. Place tofu on the baking sheet. Spread any extra seasoning mix on top. Bake for 30 minutes, flipping halfway through.

  5. Serve at room temperature or cold from the fridge.

Recipe Notes

I used the EZ Tofu Press to squeeze out the excess liquid from the tofu before following this recipe.

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Nutrition Facts
Breakfast Tofu
Amount Per Serving
Calories 46 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 107mg 4%
Potassium 152mg 4%
Total Carbohydrates 2g 1%
Protein 5g 10%
Calcium 2.3%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.

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!

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Comments

All commentsI made thisQuestions

  3. 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

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

      Reply

  5. 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

  6. 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

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

    Reply

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

    Reply

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

    Reply

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

      Reply

  17. 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

  18. 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

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