American Breakfast

For oatmeal and overnight oats, visit the Irresistible Oats page, where you will find three different wholesome recipes with oats!

Vegan American BreakfastWho doesn’t enjoy a filling and nutritious American style breakfast on a lazy holiday morning?

Eliminate the saturated fat and cholesterol from the bacon and eggs and try this delicious healthy vegan version of the classic American breakfast: scrambled tofu and soyrizo served with pan-fried potatoes, fresh avocado, a juicy grilled tomato and toasted sour dough.

Make it a burrito and eat it on-the-go!

This breakfast, or brunch, will provide you with the proteins, vitamins, and fiber you need to start your day with the right attitude!

TIP: Accompany this meal with a cup of freshly brewed American coffee and fresh fruit or a detoxifying super booster smoothie. For smoothie recipes, visit GSU’s Smoothie Bar.

For a simpler yet nutritious breakfast visit:


  • Organic non-GMO tofu
  • Soyrizo (optional)
  • Cubed potatoes
  • Minced garlic
  • Diced bell pepper
  • Diced onion
  • Sliced mushrooms and spinach (optional)
  • Tomato (cut in half)
  • Avocado (cut in half or sliced)
  • Toasted sour dough
  • Optional: vegan cheese shreds for taquitos or burrito alternative (Follow Your Heart Vegan Gourmet or other brand)


  1. Place a large skillet, deep pan, or wok on high heat, add some oil, and wait a few minutes until the oil is hot. Add cubed potatoes, cover, and cook for 10 minutes (flip the potatoes every other minute to cook them evenly). Remove lid and let sizzle for a few minutes. Once the potatoes are golden brown, add the garlic, onions and bell peppers, and season with salt, pepper, and chili flakes. Let cook for a few more minutes.
  2. Add the tomato halves to the skillet or pan fry them separately. You will need to cook them faced down for at least 5 minutes, then flip them, and cook for another 5 minutes. For extra phytonutrients, add mushrooms and spinach (or kale) to the potatoes. Cover and let cook for a minute or two.
  3. In another oiled pan on medium heat, add the soyrizo and the tofu (break down tofu with your hand to create the ‘scramble eggs’ look). Mix tofu with soyrizo until they blend together and cook for a few minutes. If you prefer cubed tofu instead of scrambled tofu, squeeze all of the liquid from your tofu brick, cut tofu in small cubes, let dry out for a few minutes and add cubed tofu to your hot oiled skillet. Pan fry tofu for 10 or 15 minutes or until golden brown (do not put the lid on the skillet). Season with garlic pepper and salt and mix well.

Note: Scrambled tofu tastes really good by itself as well. Before panfrying the tofu, make sure your tofu cubes are well drained and your oiled skillet is really hot. You can season your tofu with paprika, red crushed pepper, salt and pepper.

tofu and soyrizoscramble tofu and soyrizoscramble tofu, soyrizo and mushrooms




Plate: Serve breakfast potatoes and scrambled tofu garnished with a tomato half and an avocado half. Add some sour dough toast, or any bread you prefer, and accompany your meal with a delicious refreshing nutritive kale smoothie!

Vegetarian American Breakfast with Sour DoughEnjoy your American breakfast and have a great day!

Cubed seasoned tofu version:

Champion's Vegan Breakfast or Brunch

For a simpler yet nutritious ‘on the go’ breakfast visit:

 Make it a burrito or breakfast taquitos: