A Full Day of Vegan Eating—Weekend Edition

When I started experimenting with eating vegan three years ago, I started by cooking meals on weekends because I had more time (and energy) to cook. The first meal I practiced “veganizing” was my go-to Saturday breakfast—scrambled eggs and home fries. Tofu and nutritional yeast make for a similar consistency as scrambled eggs but if you’re looking for the same taste, JUST Egg is the way to go. Next up, quesadillas. Instead of cheese, I use Mykonos brand vegan cheese, which melts just like real cheese. And for dinner, quinoa with roasted chickpeas and veggies, which quickly became a staple in my house. Check out the recipes below!

Breakfast: Tofu Scramble and Home Fries

tofu scramble breakfast bowl
Scrambled tofu with spiced roasted potatoes.


  • Firm or extra-firm tofu (1 block) or JUST Egg
  • Red or golden potatoes (3–4 golden potatoes or 6 red potatoes)
  • Avocado (sliced or diced)
  • Salsa
  • Nutritional yeast (2 tablespoons)
  • Turmeric (2 teaspoons)
  • Chili powder (2 teaspoons)
  • Paprika (2 teaspoons)
  • Olive Oil (2 tablespoons)
  • Salt & Pepper (to taste)


  1. Preheat the oven to 425 degrees Fahrenheit. While the oven warms, rinse and dice potatoes. Toss with olive oil, chili powder, paprika, salt and pepper. Place potatoes in a single layer on a foil lined baking sheet. Place in the oven for 25–30 minutes, tossing halfway through.
  2. While the potatoes cook, drain tofu and cut in half. Press tofu between paper towels and cutting boards (or use a tofu press) to remove excess liquid. Heat a pan over medium heat with oil. Once the pan is heated, crumble tofu into the pan. Mix in nutritional yeast and turmeric. Cook until hot (approximately 5 minutes).
  3. Place finished potatoes and tofu scramble in a bowl, top with salsa and avocado, and enjoy. 

Lunch: Cheezy Vegan Quesadillas

vegan cheesy quesadillas.
Vegan “cheesy” quesadillas.


  • Tortilla (two large pieces)
  • Vegan cheese (I cup)
  • Tomato (1)
  • Avocado (1)
  • Salsa


  1. Sprinkle desired amount of vegan cheese on a tortilla. Heat in microwave for no more than thirty seconds.
  2. Heat one tablespoon of olive oil in pan. Place cheesy tortilla on pan, cover.
  3. Repeat same process on another tortilla and place first tortilla on a plate to make room for the second tortilla
  4. Slice tomato and avocado and place tomato and avocado slices on second cheesy tortilla as it sits on the pan.
  5. Place the first tortilla onto the second tortilla, cheesy side down. Let melt together for a moment before slicing and serving.

Dinner: Quinoa with Roasted Chickpeas and Veggies

quinoa bowl with roasted chickpeas and veggies.
Quinoa bowl with roasted chickpeas and veggies.


  • Quinoa (1 cup)
  • Chickpeas (15 ounces)
  • Vegetable(s) of choice (3–4 cups)
  • Smoked paprika (2 teaspoons)
  • Chili powder (2 teaspoons)
  • Salt & pepper (to taste)


  1. Preheat oven to 400 degrees Fahrenheit. While the oven warms, rinse chickpeas and cook quinoa to package instructions.
  2. Place chickpeas in a bowl. Marinade with olive oil, smoked paprika and chili powder or spice(s) of your choice.
  3. Bake chickpeas in oven for fifteen minutes, tossing halfway through. Bake for an additional few minutes for extra crispiness.
  4. Pan fry frozen veggies or bake fresh veggies with oil, salt, and pepper.
  5. Toss quinoa, chickpeas, and veggies into a bowl, serving with hot sauce, raspberry vinaigrette, or sauce of your choice.

Until next time,

Leah Pinkus

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