Contains: Soy
This nourishing vegan breakfast plate is packed with protein, fiber, and anti-inflammatory goodness. It features soft scrambled tofu with wilted kale, perfectly roasted sweet potatoes, creamy avocado, and a spoonful of sauerkraut for a probiotic boost. Simple, grounding, and incredibly satisfying—it's the kind of meal that supports your gut while keeping you energized all morning.
Serves
4
For the breakfast plate
For the tofu scramble
For the sweet potatoes
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Browse ProgramsPreheat your oven to 400°F (200°C). Line baking sheet with parchment paper.
Peel and cut sweet potatoes into cubes or wedges.
Toss with avocado oil, salt, pepper, and paprika or garlic powder.
Crumble firm tofu into a pan using your hands or a fork. Season the tofu with nutritional yeast, garlic powder, turmeric powder, salt and pepper. Mix well.
Heat a pan over medium heat with a splash of olive oil.
Add chopped shallots and sauté until they are translucent and glassy, about 2–3 minutes. Then add minced garlic and kale. Cook for 2-3 minutes until the kale is wilted down.
Add the tofu scramble and mix well. Deglaze the pan with a splash of plant milk, stirring to combine and create a creamy texture.
Cook for another 2–3 minutes until the tofu is heated through.
Serve your scramble with roasted sweet potatoes, avocado slices and top with sauerkraut.
“Watch me make this recipe on YouTube for extra tips and variations.”
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