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Breakfast Tofu Taco Scramble


It's about week three now of the Athletic Vegan Experiment and so far so good! I can happily and surprisingly say that I don't crave meat all that much, but I actually crave protein in general. To supplement this I purchased a vegan protein powder and tofu has been on the shopping list every other day.

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To be honest, tofu is rather bland. And I only like the firm kind. Or EXTRA firm. With ALL the water squished out. And then cooked in a pan with a couple sprays of avocado oil until every side of the tofu is a nice golden brown. Or burnt, to be honest, cause... why not.



The other morning, I was hunting in the fridge for some breakfast. I pulled out a container of brown rice that I meal prepped the other day, cold kidney beans, and leftover tofu, respectively. I kid you not, I through it all in a pan and called it good. AND GOSH DANG IT WAS GOOD.



I seasoned the tofu with taco seasoning. Cause tacos are #love. Threw it in a pretty little bowl, lined the bottom with brown rice, topped that bad boy rice with the kidney bean and tofu mix, and then went on the cilantro because when do you not ever need cilantro?!

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Breakfast Tofu Taco Scramble

  • 5oz Firm Tofu
  • 100g Kidney Beans
  • 50g Cooked Brown Rice
Heat everything to you liking. For the tofu, I recommend scrambling in a pan with a little oil for about 5 minutes. The kidney beans can be thrown into the same pan as the tofu but you can microwave them (only if already soft/canned beans). For the rice, I used already made rice and microwaved it for a minute, I recommend doing this because it is easy but you can make it fresh.


Let me know if you tried this!
Leave a comment or tag @hannahs.adventures on Instagram

Love,

Hannah Laurel
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