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