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Two jars standing next to each other and loaded with tofu scramble, black beans, kale, potatoes, avocado, and pickled onions.

Make Ahead Savory Vegan Breakfast Jars

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  • Author: Catherine Perez
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 jars 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


These savory vegan breakfast jars are a great make ahead protein packed breakfast that you can grab and go with.



Quinoa (or use frozen)

  • 1 cup dry quinoa
  • 2 cups vegetable broth

Tofu Scrambles

  • 12 tsp olive oil
  • 3 scallions, sliced with white and green parts separated
  • 34 cloves garlic, crushed or finely minced
  • 1, ~400g block extra firm tofu, drained
  • 1/2 tsp each garlic powder and onion powder
  • 1/41/2 tsp ground turmeric
  • 1 tbsp reduce sodium soy sauce or coconut aminos
  • 1 tbsp tahini
  • 1/4 cup plant-based milk (I used soy milk)
  • Salt and pepper to taste

Air Fried Potatoes

  • 5 baby potatoes, quartered
  • 1 tsp cornstarch
  • 1/2 tsp adobo seasoning or old bay seasoning
  • 12 tsp olive oil

Jar Assembly Ingredient Options (optional)


  1. Quinoa. If making from scratch, just cook 1 cup quinoa in 2 cups vegetable broth. Bring to a boil in a sauce pan, reduce the heat to low and cover with a lid and cook for 17 minutes. Remove from heat and allow to sit with the lid on for 5- 10 minutes before fluffing with a fork.
  2. Tofu Scramble. In a sauté pan over medium heat, add oil and warm through. Add the white parts of the scallions and a pinch of salt and sauté until softened. Add the garlic and sauté an extra minute until fragrant. Crumble your tofu into the pan and add the soy sauce and dry seasonings then toss to coat. Add the tahini and the milk and continue to stir until the tofu has absorbed most of the liquid. Sprinkle with remaining green parts of the scallion, salt and pepper to taste.
  3. Potatoes. If making potatoes, coat potatoes in cornstarch, seasoning and oil. Toss to coat and place in air fryer at 400F for 10 minutes, giving the potatoes a shake at the 8 minute mark.
  4. Assemble. In an airtight container layer or portion ingredients as desired. For the potato jars I did tofu, black beans, kale, potatoes, avocado and pickled onion. Another example is quinoa, tofu, kale, tomatoes and pickled onions. Have fun and make it your own.


Make sure you allow any hot ingredients to cool before storing. I find spreading out the ingredients in their pans or in a sheet pan will help bring them to temperature quicker.

If using avocado, add it before serving. This will help you avoid avocado that browns over time and keep it fresh.

Mix and match your ingredients. Use this as a guide and not necessarily the rule in how you build your own breakfast jars. You can choose different grains, use more vegetables, swap the tofu scrambles for more beans, etc. The fun of these jars, similar to overnight oats, is that they are customizable to your preference.

You don’t need to store these in jars. Use the container that works best for you and that can be a standard Tupperware container or more bento-style containers. Just make sure it is airtight so you don’t have any food leakage if you are taking it on the go.

Use prepackaged items to help make these jars faster. I like to use frozen quinoa so I don’t have to prep it myself. I’ll rinse and drain a can of beans and then season and toss them to my liking. Pre-chopped veggies can also help save a lot of time too.