Mornings, Vegan Food

A Week of Vegan Breakfasts in 10 Minutes or Less


This week’s video is a week of vegan breakfasts that you can make in 10 minutes or less each!

Scroll to the bottom of the post to see the video and how to make each recipe. I included a shopping list so you can check to make sure you have everything stocked for a week of delicious vegan breakfasts.

♡ PS: for more delicious, healthy, easy recipes check out my cookbook Liv B’s Vegan on a Budget!

Shopping List

  • 1 block firm tofu
  • 1 red bell pepper
  • 1 red onion
  • 2 bananas
  • 1 package store-bought hash browns
  • cooking oil (like olive or canola)
  • vegan butter
  • 1 loaf of bread
  • 1 package of spinach or greens
  • hot sauce
  • almond or peanut butter
  • brown sugar
  • flour
  • baking powder
  • almond milk
  • frozen blueberries
  • salt & pepper
  • salsa
  • vegan chocolate squares or chocolate chips
  • vegan cheese (optional)
  • maple syrup (optional)
  • turmeric (optional)
  • coconut shreds (optional) 


MONDAY: Tofu Scramble & Hash browns

  • 1 tbsp oil
  • 1/2 red bell pepper
  • 1/4 cup chopped red onion
  • 1 block firm tofu, crumbled
  • 1/4 tsp turmeric (optional)
  • salt & pepper to taste
  • 1-2 tsp hot sauce (start with 1 tsp)
  • 2 store-bought hash browns
  • handful of spinach

Directions: In a frying pan on medium heat, cook hash browns according to package directions. Meanwhile, In a medium frying pan on medium heat, add 1 tbsp oil, red bell pepper, red onion and tofu. Cook 4-5 minutes until tofu starts to brown. Add turmeric, salt, pepper and hot sauce. Cook for another 5 minutes. Add spinach and cook 1 minute until wilted. Serve 1/2 of the scramble with the hash browns and save the other half for Thursday’s breakfast. You can let it cool and store it in an airtight container in the fridge.


TUESDAY: Grilled Almond Butter & Banana Sandwich

  • 2 pieces of bread
  • 1 banana, sliced
  • 1-2 tbsp almond butter
  • 2 tsp vegan butter
  • maple syrup (optional)

Directions: Butter 1 side of each piece of bread. Add the almond butter to the un-buttered side of one slice. Add the banana slices and put the other piece of bread on top. In a frying pan on medium heat, cook the sandwich until crispy and golden on both sides. Slice and serve with maple syrup (if using).


WEDNESDAY: Blueberry & Chocolate Oatmeal

  • 1/3 cup quick-cooking oats
  • 1 tsp brown sugar
  • 1/3 cup frozen blueberries
  • 1 tbsp almond butter
  • 1/2 banana, sliced
  • vegan chocolate squares or chocolate chips
  • shredded coconut (optional)
  • cacao nibs (optional)

Cook oatmeal according to package. Top with toppings. Serve.


THURSDAY: Open Face Western-Style Sandwich

  • 2 pieces of bread
  • 2 tsp vegan mayo or butter
  • handful greens
  • leftover tofu scramble
  • vegan cheese
  • 2 tbsp salsa

Directions: Toast the bread. Add the vegan mayo or butter. Reheat the tofu scramble in the microwave. Add the greens, followed by the heated tofu scramble, vegan cheese and salsa. Serve.


FRIDAY: Blueberry Microwave Mug

  • 6 tbsp flour
  • 2 tbsp brown sugar
  • 1/4 tsp baking powder
  • 5 tbsp almond or soy milk
  • 1 tbsp oil
  • 2 tbsp frozen blueberries

Directions: In a small mug, whisk together flour, sugar and baking powder until combined. Add almond milk and oil and stir until combined. Make sure to scrape the bottom. Add frozen blueberries and stir gently. Microwave for 1-1/2 minutes. Top may look a bit wet still but a toothpick inserted in the center should come out clean or with a few crumbs clinging to it.


  1. Patricia Lepage Morgan

    TAnk you for always keeping it simple

  2. I’m gonna try the mug muffin in the morning but sub a banana and some walnuts 🙂

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