TRY A TOFU SCRAMBLE
A vegan-friendly option: Crumble the firm stuff into a hot skillet with salt, pepper and a bit of turmeric for antioxidants and color. It’ll give you a similar texture to eggs, but switches up your dish with some plant-based protein. Unlike eggs, you can batch-cook this ahead of time with veggies and it stays great for a few days in the fridge, says Caspero. Prepare some over the weekend, then top with salsa and wrap in a tortilla for an easy breakfast burrito on busy mornings.