Make This 40g Protein Vegan Breakfast Once & Eat All Week!

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Mornings just got WAY easier with this high-protein, meal-prep-friendly vegan breakfast! If you’re tired of rushing in the morning or struggling to hit your protein goals, this 50g protein meal prep breakfast is about to change the game. It’s freezer-friendly, easy to make, and absolutely delicious—perfect for busy mornings when you don’t have time to cook. Just make it once, store it, and you’re set for the week!

My Scramble (makes 6 huge burritos):
Combine wet ingredients with spices:
1 cup plant based milk (i’m using hemp milk (9g protein)
2 blocks extra firm tofu (high protein tofu) (150g protein)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
½ tsp smoked paprika
2 teaspoons turmeric
1 tsp apple cider vinegar
1 tsp mustard powder
3/4 cup Nooch (24g protein)
1-2 tsp black salt
Hot sauce

Burrito 1:
Mushrooms (w. water)
Onions (diced)
Peppers (diced up teeny tiny)
Black beans (24.5)
3 tbsp hemp seed hearts (10g)

Burrito 2:
Bacon bit tempeh (40g)
Diced tomatoes
3 tbsp hemp seed hearts (10g)
My Scramble:

Combine wet ingredients with spices:
1 cup plant based milk (i’m using hemp milk (9g protein)
2 blocks extra firm tofu (high protein tofu) (140g protein)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
½ tsp smoked paprika
2 teaspoons turmeric
1 tsp apple cider vinegar
1 tsp mustard powder
3/4 cup Nooch (24g protein)
1-2 tsp black salt
Hot sauce

Burrito 1:
Mushrooms (w. water)
Onions (diced)
Peppers (diced up teeny tiny)
Black beans (24.5)
3 tbsp hemp seed hearts (10g)

Burrito 2:
Bacon bit tempeh (40g)
Diced tomatoes
3 tbsp hemp seed hearts (10g)

15 Minute Chilli Tofu Noodles | SO VEGAN #recipe #vegan #food #chinesefood

Get the full recipe with notes in the SO VEGAN App and on our website:

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Honestly, these noodles are hard to beat! They hit the spot every single time. They’re currently my go-to lunch when I’m cooking for myself because they’re quick, easy and use a bunch of ingredients I almost always have lying around.

📚 did you know we also have a new cookbook? EASY is out now and is packed with 100 QUICK + EASY plant-based recipes – check out the link in our bio to get your copy!

Serves 1

For the tofu:
🌱 120 g extra-firm tofu
🌱 1 tsp cornflour
🌱 vegetable oil
🌱 1/4 tsp Chinese 5 spice
🌱 1/2 tsp light soy sauce
🌱 1/2 tsp dark soy sauce

For the noodles:
🌱 2 spring onion, chopped
🌱 1 garlic clove, peeled + finely chopped
🌱 1 tsp chilli oil, plus extra for topping
🌱 1 tsp light soy sauce
🌱 1 tsp dark soy sauce
🌱 1 tsp maple syrup
🌱 1/2 tsp rice vinegar
🌱 200 g ready-to-cook udon noodles, see notes

Use your hands to crumble the tofu in a bowl until it reaches a mince-like consistency, then stir in the cornflour.

Add a small drizzle of oil to a non-stick wok or frying pan on a medium-high heat. Add the tofu and cook for 7-10 minutes or until golden and crispy, stirring occasionally to break up any clumps of tofu.

Reduce the heat to low, then stir in the 5 spice, dark soy sauce and light soy sauce. Cook for another 2-3 minutes.

Meanwhile, for the noodles, add most of the spring onion (save some for topping), garlic, chilli oil, light soy sauce, dark soy sauce, maple syrup and rice vinegar to a mixing bowl.

Cook the noodles in boiling water for 1-2 minutes, stirring gently to separate them. Then drain the noodles and stir them into the sauce.

Add the noodles to a serving bowl and top with the crispy tofu and remaining spring onion. We also love to drizzle extra chilli oil over the top, but this is optional! Enjoy!

Vegan Recipes For Dinner That Everyone Will Love

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FIESTA RICE: TRAVEL READY – Raw Food Vegan

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Nate and I have contributed the following to this bundle – you get to download:

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Today we are showing how we make the Fiesta Rice from Make it Raw 3 (ehich you get in the bundle) travel ready for camping snd travel.

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Fruit on!! xo Lissa