Now just follow these easy steps to prepare this delicious Tofu Scramble & Sweet Potatoes Breakfast (in advance):
1. Pre-heat oven to 425°F.
2. Toss sweet potatoes with olive oil, chili powder and salt.
3. Arrange on a baking sheet (or two if they won’t fit), and bake for 15 minutes. Stir up and bake for another 15-20 minutes, until cooked through.
4. While sweet potatoes bake, prepare the tofu scramble: Mash the tofu with a potato masher until it is broken into small chunks.
5. Heat oil in a large non-stick pan.
6. Add the onion, bell peppers and asparagus, and cook for 5 or so minutes, until soft.
7. Add the cumin, ground coriander, salt, pepper, and tofu. Cook for 2-3 more minutes, until completely combined.
8. Assemble the breakfast bowls: Divide the tofu scramble and breakfast sweet potatoes amongst 6-8 containers. Store for up to 4 days in the fridge.
9. To serve: Heat on medium in the microwave for 1 minute or until heated through. Top with fresh cherry tomatoes, avocado, and/or Greek yogurt.
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Source: Denise Bustard