Vegan Bacon and Egg Roll
Start your day the savory, plant-based way with this Vegan Bacon and Egg Roll! Packed with protein and irresistible smoky flavors, this breakfast favorite features a creamy tofu scramble seasoned with nutritional yeast, turmeric, and kala namak for an authentic "egg" flavor. Paired with smoky-sweet crispy rice paper bacon, fresh avocado, and vibrant spinach, all tucked into a toasted whole-grain roll, this recipe delivers a symphony of textures and bold flavors with every bite. Easy to make in just 35 minutes, this guilt-free, dairy-free, and egg-free delight is perfect for anyone craving a satisfying and hearty vegan breakfast or brunch. Make this wholesome roll your new go-to for mornings or quick meals!
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Recipe Information
Ingredients
- 200 grams Extra firm tofu
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Kala namak (black salt)
- 2 tablespoons Olive oil
- 1.5 teaspoons Liquid smoke
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 4 sheets Rice paper sheets
- 2 Whole grain rolls or vegan buns
- 1 Avocado
- 1 cup Fresh spinach leaves
- 2 tablespoons Vegan mayonnaise
- to taste Salt
- to taste Black pepper
Instructions
First, prepare the tofu scramble 'egg': Crumble the extra firm tofu into a bowl and add nutritional yeast, turmeric, garlic powder, and kala namak. Mix well to combine all ingredients.
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the seasoned tofu and cook for about 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden. Adjust salt and pepper to taste.
Next, prepare the rice paper bacon: In a shallow dish, combine the liquid smoke, soy sauce, maple syrup, and 1 tablespoon of olive oil to make a marinade.
Cut rice paper sheets into long strips (about 3 cm wide). Dip each strip briefly in warm water for a few seconds until slightly soft, then gently remove and quickly coat in the marinade.
Heat a non-stick skillet over medium heat. Place the marinated rice paper strips in the skillet and cook for 1-2 minutes on each side until crispy. Be careful not to burn them. Remove from heat.
Slice the avocado and lightly season with salt and pepper.
Cut the whole grain rolls or vegan buns in half and lightly toast them on a skillet or in a toaster.
Spread vegan mayonnaise on the toasted buns. Layer with fresh spinach leaves, tofu scramble, avocado slices, and crispy rice paper bacon.
Assemble the roll with the top bun and serve immediately for a delicious vegan breakfast treat.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 5398 mg | 235% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 25.5 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1549 mg | 119% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1988 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
