Vegan Bacon Egg Roll
Elevate your breakfast game with this crowd-pleasing Vegan Bacon Egg Roll—a plant-based twist on the classic comfort food! Featuring smoky vegan bacon, creamy avocado, savory scrambled tofu seasoned with black salt and turmeric for an "eggy" flavor, and vibrant spinach wrapped in delicate rice paper, these rolls are as delicious as they are nutritious. Perfectly crisped tofu pairs beautifully with the umami-rich vegan bacon, while a drizzle of sriracha sauce adds a fiery finishing touch. Ready in just 40 minutes, this protein-packed recipe is ideal for grab-and-go mornings, weekend brunches, or guilt-free snacking. Whether you're vegan or simply exploring new flavors, these rolls are sure to impress. Keywords: Vegan Bacon Egg Roll, plant-based breakfast, healthy vegan recipe, tofu scramble, quick vegan brunch.
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Recipe Information
Ingredients
- 8 sheets Rice paper sheets
- 8 slices Vegan bacon slices
- 200 grams Firm tofu
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Black salt (Kala Namak)
- 0.25 teaspoon Black pepper
- 1 tablespoon Soy sauce
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Coconut oil
- 100 grams Fresh spinach
- 1 medium Avocado
- 2 tablespoons Sriracha sauce
Instructions
Start by pressing the firm tofu to remove excess liquid, then crumble it into a bowl until it resembles scrambled eggs.
Add nutritional yeast, turmeric powder, black salt, black pepper, soy sauce, garlic powder, and onion powder to the crumbled tofu. Mix well to combine all ingredients.
Heat 1 tablespoon of coconut oil in a non-stick pan over medium heat. Add the tofu mixture to the pan and cook for 5-7 minutes, stirring occasionally until the tofu is heated through and slightly crispy. Remove from heat and set aside.
In the same pan, add another tablespoon of coconut oil and cook the vegan bacon slices according to package instructions until they are crispy. Set aside.
Wash and pat dry the fresh spinach. Slice the avocado into thin strips.
Fill a shallow dish with warm water. Dip each rice paper sheet in the water for about 10-15 seconds until it softens slightly, then place it on a clean damp kitchen towel.
In the center of each rice paper, add a spoonful of the scrambled tofu mixture, a slice of vegan bacon, a few spinach leaves, and a couple of avocado slices.
Gently fold over the sides of the rice paper and tightly roll up to form a roll. Ensure the filling is secured inside.
Repeat with remaining ingredients to make 8 rolls in total.
To serve, cut each roll in half and enjoy with a drizzle of sriracha sauce for a spicy kick.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 9.5 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1338 mg | 28% | |
*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.
