This recipe shows you five different mason jar meals that are completely on the go, don't need to be reheated to enjoy, and cover breakfast, lunch, dinner, and dessert!
To make your tofu scramble, crumble your tofu into a pan with 1/2 tbsp olive oil, nutritional yeast, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1 tbsp sea salt, yellow mustard, almond milk, and turmeric into a skillet and cook over low heat for 5-6 minutes until heated through and the almond milk slightly evaporates.
For your potatoes, dice them relatively small, and add to a skillet with 2 tbsp olive oil, paprika, 1 tbsp salt, black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and cook until browned over medium heat for about 5-7 minutes. Once they've browned, pour 1/4 cup of water into the pan and immediately cover with a lid. Allow to steam for 10 minutes, adding a little more water if it fully evaporates mid way through. Remove the lid once the potatoes are tender, and allow any excess water to evaporate.
Add your potatoes and tofu scramble to your mason jar, and top with chunky salsa & diced avocado.
Combine your oats, maple syrup, vanilla, and almond milk in a bowl and stir to combine.
In a mason jar, layer your peanut butter, jelly, and oat mixture until you've filled the jar & place in the fridge overnight. In the morning you'll be left with perfectly creamy oats.
Cook your quinoa according to package instructions and let slightly cool.
Mix your olive oil, red wine vinegar, salt, pepper, garlic powder, and dried oregano together until fully combined for your dressing.
Add your dressing to the bottom of the jar first, then your quinoa, and top with tomatoes, cucumber, red onion, kalamata olives, capers, and parsley.
Cook your brown rice pasta according to package instructions.
Mix together your olive oil, balsamic vinegar, lemon juice, garlic powder, sea salt, & black pepper together for your dressing.
Once your pasta is cooked, drain it and rinse it with cold water to cool completely. Add your dressing to the pasta and toss to combine, then add that to your mason jar with your tomatoes, cucumbers, and fresh basil.
Half and top your strawberries, and mix them in a bowl with your organic cane sugar and allow to macerate for at least 20 minutes until a syrup forms.
Crumble your english muffins, add some to the bottom of your mason jar and then layer strawberries, coconut whipped cream, and more crumbled muffins until you fill the jar.