Take a break from the avocado toast and fuel your mornings with this savory vegan breakfast bowl.
This bowl features a flavorful combo of scrambled eggy tofu, crispy roasted potatoes, and sautéed spinach. It also calls for vegan bacon, one of the most essential breakfast ingredients.
If you’re cooking for a crowd, simply double or triple this recipe. Alternatively, you can cut the recipe in half if you’re eating breakfast solo.
Enjoy this savory plant-based breakfast bowl with Vegan Ketchup, then wash it all down with a Vegan Breakfast Smoothie.
Table of Contents
Key Ingredients
- Tofu. The scrambled “eggs” in this recipe are made of extra-firm tofu and spices, like turmeric and onion powder.
- Vegan bacon. Use your favorite store-bought or homemade vegan bacon. We used our shiitake bacon recipe.
- Quinoa. Quinoa offers a generous dose of healthy carbs. Other options include farro and brown rice.
- Potatoes. Baby potatoes are seasoned and roasted until wonderfully crispy.
How to Make Tofu “Eggs”
These scrambled tofu “eggs” take just a few minutes to make. Once you’ve mastered the recipe, you can use it for a variety of vegan breakfast dishes. Here’s how to make it:
- Warm oil in a large skillet over medium heat. Add to the tofu, breaking it up with a spatula.
2. Add all the spices, then mix until completely coated. Cook for 6 to 8 minutes or until slightly golden brown and crispy.
How to Make a Savory Vegan Breakfast Bowl
Once you’ve made scrambled tofu “eggs,” it’s time to create your savory breakfast bowl. Keep in mind this recipe is more of a guide. Feel free to customize dish with veggies, grains, and sauces that you have on hand. Anything goes when it comes to vegan breakfast bowls!
1. Preheat the oven to 400 F. Cut the baby potatoes into quarters, if you haven’t already. Toss the potatoes with oil and spices, then roast for 45 minutes until crispy and easily pierced with a fork.
2. Just before the potatoes are done, cook the onions and spinach. Warm oil in a skillet over medium heat, then cook the onion until tender, about 5 to 7 minutes. Add the spinach and cook until wilted, about 3 to 5 minutes.
3. Slice the avocado (if you’re looking to brush up on your knife skills, check out our article on how to cut an avocado).
4. Divide the scrambled tofu eggs, vegan bacon, quinoa, potatoes, spinach, and avocado between two bowls. Top with your plant-based cheese, chopped scallions, ketchup, or hot sauce.
Recipe Variations and Substitutions
- Make scrambled chickpea flour eggs. For a soy-free version, follow our chickpea omelet recipe to make scrambled chickpea flour eggs.
- Use sweet potatoes. Dice sweet potatoes into small chunks and use them instead of baby potatoes.
- Substitute with frozen potatoes. If you’re looking for a quicker option, use frozen tater tots or home fries in place of fresh potatoes.
- Use other grains. Brown rice or farro would be just as tasty. You can also enjoy this dish with a slice of toast instead.
Can I store leftovers?
Store leftovers in the refrigerator for about 3 days.
Do I need to use tofu?
No, tofu is not necessary for this Savory Vegan Breakfast Bowl. Another option is to chop up a chickpea omelet or use Just Egg.
Serving Suggestions
- Vegan Ketchup — Round out your bowl with homemade vegan ketchup.
- Vegan Parmesan — For a cheesy crunch, sprinkle vegan Parmesan cheese onto your bowl.
- Carrot Bacon — Instead of shiitake bacon, try this tasty carrot bacon recipe.
Savory Vegan Breakfast Bowl
Ingredients
Scrambled Tofu Eggs
- 14 ounces extra-firm tofu
- ¼ to ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Splash of soy sauce optional
- Oil
Savory Vegan Breakfast Bowl
- Tofu eggs
- 1 to 1 ½ pounds baby potatoes washed, scrubbed, and quartered
- ¼ onion
- 6 cups baby spinach
- 1 ½ cups quinoa cooked
- 1 avocado
- ½ cup Shiitake mushroom bacon sliced or diced (optional)
Instructions
Scrambled Tofu Eggs
- Warm oil in a large skillet over medium heat. Add to the tofu, breaking it up with a spatula.
- Add all the spices, the mix until completely coated. Cook for 6 to 8 minutes or until slightly golden brown and crispy.
Savory Vegan Breakfast Bowl
- Preheat the oven to 400°F. Cut the baby potatoes into quarters, if you haven’t already. Toss the potatoes with oil and spices, then roast for 45 minutes until crispy and easily pierced with a fork.
- Just before the potatoes are done, cook the onions and spinach. Warm oil in a skillet over medium heat, then cook the onion until tender, about 5 to 7 minutes. Add the spinach and cook until wilted, about 3 to 5 minutes.
- Slice the avocado.
- Divide the scrambled tofu eggs, vegan bacon, quinoa, potatoes, spinach, and avocado between two bowls. Top with your plant-based cheese, chopped scallions, ketchup, or hot sauce.
Notes
- You can substitute baby potatoes for diced sweet potatoes.
- Store leftovers in the refrigerator for about 3 days.
