Vegan doesn’t have to be complicated! There are tons of super simple, healthy and delicious meals that come together in a snap and require little to no prep. Here are some easy and tasty breakfast ideas that will fill you up and satisfy you until lunchtime.
Whole-grain cereal – many cereals are vegan and a perfect, nutritious breakfast for a busy morning when paired with non-dairy milk. Look for one that has fiber and protein for a fullness that lasts.
Overnight oats or oatmeal – the possibilities really are endless! Walnuts, pecans, peanut butter, chia seeds, and shredded coconut are some of my favorite toppings.
To prepare overnight oats, just combine oats and water or milk in a 1:1 ratio in a jar the night before you want to enjoy it. Place it in the fridge, and your oats will be softened and ready for you in the morning.
Toast topped with avocado or nut butter – with the nut butters, try adding fresh fruit, dried fruit, nuts, or shredded coconut on top!
Smoothies – smoothies are a great way to load up on tons of fiber, protein, healthy fats, vitamins and minerals, all at once! They are also easily customizable. Combine any fruits and veggies of your choice (my favorite simple combination is banana and a handful of leafy greens) with chia seeds, and your favorite nut butter for a nutritious boost.
Tofu Scramble
Tofu scrambles come together quickly and taste remarkably like scrambled eggs! Here is an easy, delicious recipe that is loaded with protein.
Ingredients
- 1 block extra firm tofu
- 1 cup kale, chopped
- 6 grape tomatoes, halved
- 3 Tbsp. nutritional yeast
- 1 Tbsp. Dijon mustard
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- Salt and pepper, to taste
Instructions
- Drain the tofu by wrapping the block in paper towel. Place cutting board on top of the block of tofu. Apply even pressure to the top of the block by placing a cookbook (or something of equal weight) on top of the cutting board. Let tofu drain for about 10–15 minutes.
- Crumble tofu with your hands until it resembles scrambled eggs and place in large skillet. Cook over medium-high heat for 2 minutes (to get rid of any extra water).
- Add in kale and cook for 1 more minute.
- Add in the rest of the ingredients, and stir to combine thoroughly.
- Cook for 5–10 minutes. If the tofu sticks to the pan, add a splash of almond milk.
Annie Markowitz is the blogger behind VegAnnie.com
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