You will always want to have a few vegan breakfast burrito bowls in the fridge! These easy breakfast meal prep bowls feature tofu scramble, taco-seasoned potatoes, vegan sausage, and salsa! Super fast and simple to prep, this recipe creates 4 breakfast bowls for you to throw in the microwave to warm up in the morning, and they are super delicious. You can top them with vegan sour cream, which is my favorite thing to do, or add guacamole to the top once it has been reheated.
What You Need For These Vegan Meal Prep Breakfast Bowls:
- Super firm tofu: You can use extra firm too, you just need to press it for a while. I like the super firm because there is no prep, and it makes the best scramble.
- Turmeric, Nutritional Yeast, Garlic, and Onion Powder: These are the scramble seasonings. I like to add black salt to give it that eggy flavor, but that is optional.
- Yukon Gold Potatoes: Any potatoes will do, but these are my preference.
- Chili Powder, Cumin, Paprika, and Oregano: These are the taco seasonings for the potatoes.
- Vegan Sausage: I used the Beyond breakfast sausages.
- Salsa, Guacamole, and Vegan Sour Cream: Optional toppings.
These vegan breakfast burrito bowls have 32 grams of protein each! Which, in my humble opinion, is a wonderful way to start your day. These meal prep breakfast bowls keep me full for hours. Protein bars are great and everything, but this hearty meal is just as fast, but way yummier and more nutritious.
Need More Meal Prep Ideas?
- Vegan Mediterranean Freezer Breakfast Sandwiches
- Vegan Red Curry Instant Noodles
- Vegan Meal Prep Salad Jars
- Vegan Spicy Ranch Breakfast Burritos
- Vegan BBQ “Chicken” Skewers Meal Prep
Vegan Breakfast Burrito Bowl Meal Prep
Tofu scramble, taco-spiced potatoes, vegan sausage, salsa. Keep them in the fridge and reheat for breakfast.
Ingredients
Taco Potatoes
- 1 1/2 lbs Yukon gold potatoes, diced
- 1 Tablespoon Olive oil
- 1 teaspoon Chili powder
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Cumin
- 1/4 teaspoon Smoked paprika
- 1/4 teaspoon Oregano
Tofu Scramble
- 1 Block(15-16oz) Super firm tofu(you can use extra firm too*)
- 1 Tablespoon Olive oil
- 1 Tablespoon Nutritional yeast
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Black salt, optional
- Salt and pepper to taste
For the Bowls
- 4 Vegan sausages, I used Beyond breakfast sausage patties
- 1 Cup Salsa
- Guacamole, vegan cheese, vegan sour cream, optional toppings
Instructions
- Make the potatoes first. Put the diced potatoes into a medium-sized mixing bowl and drizzle the olive oil over the potatoes. Then sprinkle with the spices, and toss to coat the potatoes.
- Now, you can roast them or air-fry them. If you want to roast, heat the oven to 425℉, and spread the potatoes evenly on a baking sheet. Roast for 20 to 25 minutes, tossing the potatoes halfway through, or until the potatoes are golden brown and fork-tender.
- If you are air-frying, then add to the air-fryer at 390℉ and air-fry for 15-20 minutes, tossing a few times, until they are golden brown and fork-tender.
- While the potatoes cook, make the tofu scramble. Heat the olive oil on medium-high in a large non-stick skillet, crumble the block of tofu into the skillet, and break it into smaller chunks with a wooden spoon.
- Sprinkle the seasonings and spices for the tofu scramble over the tofu and toss to coat the tofu evenly. Sauté, reducing heat as needed, until the tofu is starting to brown and is nice and firm, about 8-10 minutes. Turn off the heat and let the scramble cool.
- Cook the vegan sausage according to package directions.
- Once everything has been cooked, let each element cool to room temperature, then build your bowls.
- Taking 4 bowls with lids, divide the potatoes, scramble, and sausage evenly into all of the bowls. Top evenly with the salsa. Cover and keep in the fridge until ready to eat.
- Reheat in the microwave when ready to have one of the bowls, then top with guacamole, vegan cheese, and/or vegan sour cream. Enjoy!
Video
Notes
*If you are using extra -firm tofu, you will need to drain and press the tofu first.
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