Start your day off right with a breakfast that’s both satisfying and nourishing! This Healthy Breakfast Edition combines creamy avocado, crispy sweet potato, and a flavorful tofu scramble that’s high in protein and 100% plant-based. It’s colorful, delicious, and gives you that “I’m taking care of myself” kind of morning vibe.
I love making this recipe when I want something that feels hearty but still light. The sweet potato base is crispy on the outside and soft inside, pairing perfectly with smooth avocado and warm tofu scramble. Plus, it’s packed with nutrients — fiber, healthy fats, and plant protein all in one plate.
Whether you’re vegan, vegetarian, or just trying to eat cleaner, this dish will quickly become your go-to breakfast. It’s easy to prepare, keeps you full for hours, and looks gorgeous when served. Ready to make your mornings extra delicious? Let’s get cooking!
Healthy Breakfast Edition
Ingredients
Sweet Potato Base:
- 1 large sweet potato
- 1/2 tbsp olive oil
Toppings:
- 2 small avocados
Tofu Scramble:
- 300g firm tofu
- 1/2 tbsp olive oil
- 1 tbsp garlic powder
- 2 tbsp nutritional yeast
- 1 tbsp chickpea flour
- 1 tsp turmeric
- 1 tsp black pepper
- 1/2 tsp black salt (or regular salt)
- 150ml plant milk
Instructions
- Prepare the Sweet Potato: Slice the sweet potato into thin rounds or planks. Brush lightly with olive oil and bake or air-fry until golden and crispy.
- Make the Tofu Scramble: In a pan, heat olive oil and crumble the tofu. Add garlic powder, nutritional yeast, chickpea flour, turmeric, black pepper, and black salt. Pour in the plant milk and stir until everything is creamy and evenly coated. Cook until slightly golden.
- Assemble the Plate: Lay out your crispy sweet potato slices, top with avocado, and add a generous scoop of tofu scramble.
- Serve & Enjoy: Finish with your favorite toppings — chili flakes, sesame seeds, or a drizzle of olive oil for extra flavor.
🌞 Q&A About Healthy Breakfast Edition
1. Can I use regular potatoes instead of sweet potatoes?
Yes, but sweet potatoes offer a natural sweetness and more fiber! Regular potatoes will still taste great — just adjust the cooking time slightly.
2. What’s a good substitute for tofu in the scramble?
You can use scrambled eggs or tempeh if you prefer. Chickpea scramble also works well for a high-protein, plant-based option!
3. How do I make the sweet potato slices extra crispy?
Slice them evenly, brush lightly with oil, and air-fry at 200°C (392°F) for 10–12 minutes. Flip halfway for the perfect golden crunch.
4. What can I replace nutritional yeast with?
If you don’t have nutritional yeast, try a sprinkle of vegan cheese or a bit of miso paste for that umami flavor boost.
5. Can I prep this breakfast ahead of time?
Definitely! Store the tofu scramble and roasted sweet potatoes separately in the fridge for up to 2 days. Reheat before serving and add fresh avocado last.
It’s the kind of breakfast that makes you feel good from the inside out — simple, colorful, and full of life
