This is my go to breakfast recipe when I’m at home. It’s packed with protein, full of veggies, and can be made completely vegan and/or pescatarian (my version includes salmon). We typically only shop at Trader Joe’s, so all of the ingredients are based off of their items.


  • Organic sprouted tofu (make sure you choose the firmest type available)
  • 5-6 carrots
  • Bag of shaved brussels sprouts
  • 1/4 diced white onion
  • Handful of chopped kale
  • Avocado oil (this is my favorite oil, but any type will do)
  • Pastrami style smoked salmon (optional)
  • Garlic powder (optional)
  • Nutritional yeast (optional)
  • Black pepper (optional)

Step 1

Heat medium sized skillet with 2-3 tbsp. avocado oil

Step 2

Dice onion, and chop carrots into small slivers. Add both to the skillet

tofu 2

Step 3

Sauté the carrots and onion on medium heat until the onions become translucent. Then add the brussels sprouts, kale, and about 1/4 cup of water. Cover and let steam for 5-7 minutes

tofu 3

Step 4

Crumble both blocks of tofu into the pan. I find the best consistency is when I squeeze small portions by hand. You can chop the blocks if you want, I just prefer the texture of scrambled eggs

tofu 4

Step 5

*Skip if you want to keep this vegan*

Add the smoked salmon with the tofu, and continue cooking for 3-4 minutes

tofu 5

Step 6

Mix in whatever seasoning you want! I use garlic powder, nutritional yeast, and pepper. THAT’S IT! Feel free to customize the flavor as much as you want. I typically add some hot sauce on top, and start digging in!