Step 1

On Sunday afternoon (or the most convenient time before the week starts), spend 1 hour prepping breakfasts for the week.

Step 2

Start by making the granola.

Step 3

While the granola is in the oven, make the batter for the zucchini muffins.

Step 4

Remove the granola from the oven, change the heat setting, and place the zucchini muffins in the oven.

Step 5

While the zucchini muffins are in the oven, prepare the chia jam and tofu scramble (wait to add the Kala Namak when you serve it later in the week).

Step 6

Remove the zucchini muffins from the oven. Let everything cool. Store the zucchini muffins, jam, and tofu scramble in separate air-tight containers in the refrigerator. Store the granola in an air-tight container at room temperature.

Step 7

You'll have three premade breakfasts that you can alternate throughout the week. Serve the granola with plant milk and fresh fruit. Serve the muffins with chia jam and a side of fresh fruit. Reheat the tofu scramble in a skillet, add the Kala Namak after you take the skillet off the heat, and serve with toast and chia jam.

Step 8

One day on the weekend, make a special breakfast like Vegan Pancakes. Better yet, have your partner make it while you get a little extra rest!