Vegan Bacon Egg and Cheese Croissant
Start your morning right with these indulgent **Vegan Bacon Egg and Cheese Croissants**, a plant-based twist on the classic breakfast favorite. Featuring flaky, buttery vegan croissants, smoky vegan bacon, creamy vegan cheese, and fluffy tofu scramble infused with turmeric and black salt for that "eggy" flavor, this recipe checks all the boxes for a deliciously satisfying meal. Fresh spinach leaves add a touch of color and nutrition, while each layer comes together in just under 35 minutes, making it ideal for a weekend brunch or a cozy morning treat. Whether you're cooking for a crowd or treating yourself, these croissants are proof that breakfast can be indulgent, wholesome, and 100% vegan. Perfect for vegans and non-vegans alike, this recipe is sure to become a new favorite in your morning rotation!
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Recipe Information
Ingredients
- 4 Vegan croissants
- 200 grams Firm tofu
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Black salt (Kala Namak)
- 2 tablespoons Olive oil
- 4 Vegan cheese slices
- 8 Vegan bacon slices
- 1 cup Spinach leaves
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 350°F (175°C).
Slice each vegan croissant in half lengthwise and set aside.
In a medium bowl, crumble the tofu using your hands or a fork to resemble scrambled egg texture.
Mix in the nutritional yeast, turmeric powder, black salt, regular salt, and black pepper until well combined.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the crumbled tofu mixture to the pan and cook for 5-7 minutes, stirring occasionally, until heated through and slightly golden.
Remove the tofu scramble from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the vegan bacon slices and cook as per package instructions until crispy.
In the meantime, place the sliced croissants in the oven for about 5 minutes to warm them up.
Once the croissants are warmed, remove them from the oven and begin assembling each croissant by layering 2 slices of vegan bacon, a quarter of the tofu scramble, a slice of vegan cheese, and a handful of spinach leaves.
Place the top half of the croissant on each assembled sandwich.
Serve immediately and enjoy your Vegan Bacon Egg and Cheese Croissants.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3226 mg | 140% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 22.5 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1021 mg | 79% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1017 mg | 22% | |
*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.
