Was your New Year’s resolution to eat more organic food? Picture waking up to fluffy scrambled “eggs” that pack 28 grams of protein without any actual eggs. That’s the magic of Amy’s Kitchen’s newest breakfast line, where house-made organic tofu transforms morning classics into protein-rich, plant-based powerhouses.
The beloved organic food maker has unleashed new breakfast innovations, family-size portions of comfort food favorites, and globally inspired new meals that make those New Year’s vows deliciously doable.
Shaking Up Waking Up With an Amy’s Kitchen Breakfast
The morning rush deserves delectable fuel. Amy’s Kitchen brings six new organic breakfast options to grocery stores nationwide, transforming traditional morning meals with its signature house-made tofu.
The California Scramble packs a protein punch with 28 grams per serving, featuring fluffy tofu “eggs” covered with cheese alongside crispy hash browns. The Mexican Scramble delivers 25 grams of protein through a creative blend of tofu “eggs” soft-scrambled with bell peppers and cheese, complemented by sweet corn masa strips topped with tomato salsa and spiced black beans.
“We’re making it easier for families to start their day with wholesome, delicious breakfast made from real, organic ingredients,” says Fred Scarpulla, chief culinary officer at Amy’s Kitchen. “Our new frozen breakfast line delivers convenience, but with the homemade taste you’d expect from your own kitchen.”
Real Food, Real Cooking
The company’s approach to food production stands apart from industry norms. “We use real herbs and spices, we saute onions, we saute garlic, we build roux,” explains Amy’s Kitchen President Paul Schiefer. “And we really make food, again, like you would expect to see it being made in a restaurant or even a home kitchen.”
Schiefer added in a press release, “And we’ve really shied away from the traditional manufacturing approach. By innovatively using our signature tofu in place of eggs, we’re excited to offer delicious morning favorites that are both satisfying and aligned with our commitment to provide quality, flavor, and nutrition without any junk.”
Amy’s Kitchen’s newest releases celebrate international cuisines alongside American classics. The Roasted Sweet Potato & Coconut Curry combines organic jasmine rice and fire-roasted sweet potatoes with creamy coconut curry sauce. The vegetarian Gumbo honors Creole tradition with organic black-eyed peas, okra, peppers, and rice.
Comfort food fans will appreciate the new Aged Cheddar Mac & Cheese Bowl, featuring organic pasta coated in a creamy sauce made with aged English white cheddar. The Mac & Cheese Light Meals option offers portion control without sacrificing taste.
Family-Size Value
Responding to current economic pressures, Amy’s Kitchen launched family-size portions of beloved dishes. “We know that inflation has been difficult,” Schiefer acknowledges. “It’s raised the cost of food for a lot of people across the country. And we also know that a lot of families really are balancing child care with work and life, and they need something that really tastes good, that’s convenient and feeds the whole family at an affordable price.
“And our family packs are really intended to do that. Absolutely the same quality that Amy’s has always been known for. A delicious meal the whole family will eat. But by building these bigger pack sizes, we’re able to bring new value to our consumers and really make Amy’s work as a lunch or dinner solution for an entire family.”
The new family packs include the bestselling cheese enchilada, poblano enchiladas with cream sauce, vegetable lasagna, broccoli cheddar bake, and Chinese noodles. These larger portions maintain Amy’s quality standards while offering better value for families.
Two new snack options also joined the lineup: Pesto & Cheese Snacks pair mozzarella cheese and basil pesto in a perfectly baked crust, served with marinara. Mac & Cheese Snacks wrap the original recipe in a crispy crust for bite-size enjoyment.
Commitment to Quality
“Each meal we make is designed to be enjoyed by a person,” Schiefer shares. “And that person’s experience deeply matters to us. It’s not just a transaction; it’s a meal occasion. And we believe every meal matters and therefore every sentiment a consumer has about that meal matters deeply.”
This is one of many reasons why Amy’s Kitchen’s co-founder Rachel Berliner makes sure she still reads all the letters sent to Amy’s headquarters.
“I would challenge the world to find another founder of a company of our size who has made that type of commitment,” says Schiefer.
Some of those “love letters” can be found on amys.com.
“I am writing to say THANK YOU! I have always been extremely satisfied with all of the food products from the Amy’s brand,” said a fan named Kellie Pettye. “The flavor quality and selection are superb. I chose to write this card after I ate your frozen mac-n-cheese. Yum!”
In another missive, a customer named Megan Manteuffel shared her culinary experience. “I am writing in regards to how much I adore your products! I have always been a huge fan of Amy’s products since I was 18 and in my first semester of college,” Manteuffel wrote. “I could eat them everyday, there’s not doubt to that! I will definitely be a life-long fan, and can’t wait to try more of your products!”
