Vegan Big Brekkie Burger
Start your morning off right or enjoy an indulgent brunch with this satisfying Vegan Big Brekkie Burger! Packed with protein and flavor, this plant-based delight combines smoky tofu scramble, crispy vegan bacon, creamy avocado, and fresh veggies like baby spinach, tomato, and red onion, all nestled in a toasted whole wheat bun. The sweet and tangy vegan mayo-maple syrup spread adds a unique twist, while a dash of black salt (kala namak) infuses the tofu with an eggy richness that’s simply irresistible. Perfect for busy mornings or leisurely weekends, this vegan breakfast burger isn’t just hearty and delicious — it’s wholesome, nutrient-packed, and irresistibly shareable. Serve it up with a side of roasted potatoes or fresh fruit for a complete, crowd-pleasing meal!
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Recipe Information
Ingredients
- 4 pieces Whole wheat hamburger buns
- 400 grams Firm tofu
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black salt (kala namak)
- 2 tablespoons Nutritional yeast
- 2 tablespoons Olive oil
- 1 medium Red onion, sliced
- 1 large Avocado, sliced
- 1 large Tomato, sliced
- 100 grams Baby spinach
- 4 tablespoons Vegan mayo
- 2 teaspoons Maple syrup
- 1 tablespoon Sesame seeds
- 8 slices Vegan bacon strips
Instructions
Start by pressing the tofu to remove excess moisture: Wrap the block of firm tofu in a clean kitchen towel, place a heavy object on top, and let it sit for 10 minutes.
Crumble the pressed tofu into a mixing bowl. Add turmeric powder, smoked paprika, salt, black salt, and nutritional yeast. Mix until the tofu is evenly coated with spices.
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the crumbled tofu mixture and cook for about 8-10 minutes, stirring occasionally, until the tofu begins to brown slightly. Set aside.
In the same pan, add another tablespoon of olive oil. Add the vegan bacon strips and cook until crispy, about 3-4 minutes on each side. Remove from pan and set aside.
Toast the whole wheat hamburger buns in the pan until slightly golden brown. You can sprinkle some sesame seeds on top if desired.
In a small bowl, mix vegan mayo with maple syrup to create a sweet mayo spread.
Assemble the burger: Spread a generous amount of sweet mayo on the bottom half of each bun. Place a handful of baby spinach, followed by a slice of tomato and red onion.
Add a layer of the cooked tofu scramble on top of the vegetables. Follow with slices of avocado and two strips of vegan bacon.
Finish with the top half of the toasted bun. Serve immediately and enjoy your Vegan Big Brekkie Burger!
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 6802 mg | 296% | |
| Total Carbohydrate | 200.4 g | 73% | |
| Dietary Fiber | 52.7 g | 188% | |
| Total Sugars | 43.2 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1266 mg | 97% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3231 mg | 69% | |
*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.
