Vegan Classic Bacon and Egg Breakfast
Start your day with this hearty and flavorful **Vegan Classic Bacon and Egg Breakfast**, a plant-based twist on a beloved morning classic. This protein-packed recipe features smoky, sweet, and crispy tempeh "bacon" marinated in a blend of soy sauce, maple syrup, liquid smoke, and paprika. Paired with a vibrant tofu scramble seasoned with turmeric, nutritional yeast, and black salt for that signature eggy flavor, it's a satisfying and nutritious way to kickstart your day. Toss in sautéed spinach and juicy cherry tomatoes for added freshness and a boost of veggies. Ready in just 35 minutes, this cozy vegan breakfast is perfect for weekend brunch or any day of the week when you crave a comforting, cruelty-free meal. Whether you’re fully plant-based or simply curious, this recipe will delight your taste buds and fuel your morning!
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Recipe Information
Ingredients
- 8 oz tempeh
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tsp liquid smoke
- 1 tsp paprika
- 14 oz extra-firm tofu
- 2 tbsp nutritional yeast
- 0.5 tsp turmeric powder
- 0.5 tsp black salt (Kala Namak)
- 0.25 tsp black pepper
- 2 tbsp plant-based milk
- 2 tbsp olive oil
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 1 cup spinach
- 0.5 cup cherry tomatoes, halved
Instructions
Slice the tempeh thinly, about 1/4 inch thick. In a shallow dish, combine soy sauce, maple syrup, liquid smoke, and paprika. Marinate the tempeh slices for at least 15 minutes, flipping halfway.
While the tempeh marinates, prepare the tofu scramble. Drain and crumble the tofu into a bowl. Add nutritional yeast, turmeric, black salt, and black pepper, mixing well.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the marinated tempeh slices and cook for about 3-4 minutes on each side until crispy and browned. Remove from skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the tofu mixture for about 5 minutes, stirring frequently to ensure even cooking.
Add plant-based milk, onion powder, garlic powder, spinach, and cherry tomatoes to the tofu. Cook for an additional 3-4 minutes until spinach wilts and the mixture is well combined.
Serve the tofu scramble alongside the crispy tempeh bacon for a hearty vegan breakfast.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 17.0 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 916 mg | 70% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1325 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.
