Vegan Classic Bacon and Eggs Breakfast
Start your day with a delicious twist on a morning classic with this **Vegan Classic Bacon and Eggs Breakfast**! This plant-based rendition of the hearty favorite features smoky and crispy tempeh bacon, marinated in a mouthwatering blend of soy sauce, maple syrup, and smoked paprika. Paired with a fluffy tofu scramble seasoned with turmeric, nutritional yeast, and the signature sulfuric flavor of kala namak (black salt), this dish delivers the comforting flavors of a traditional breakfast without any animal products. Wilted spinach adds a nourishing touch, while fresh chives elevate the presentation. Ready in under 45 minutes and perfect for sharing, this satisfying recipe is a must-try for vegans and skeptics alike. Serve it with toast or your favorite breakfast staples for a complete, crave-worthy start to the day!
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Recipe Information
Ingredients
- 8 ounces Tempeh
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Olive oil
- 14 ounces Firm tofu
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Kala namak (black salt)
- 0.25 teaspoon Black pepper
- 1 cup Spinach
- 2 tablespoons Chopped chives
Instructions
Slice the tempeh into thin strips for the bacon.
In a bowl, mix together soy sauce, maple syrup, smoked paprika, garlic powder, and onion powder to create a marinade.
Place the tempeh strips in the marinade and let them soak for at least 10 minutes.
Heat a tablespoon of olive oil in a pan over medium heat, and add the marinated tempeh strips. Cook each side for about 5-7 minutes or until they achieve a crispy texture. Set aside.
Drain the tofu and crumble it into a large bowl using a fork or your fingers.
In the same pan, heat another tablespoon of olive oil and add the crumbled tofu.
Sprinkle over the nutritional yeast, turmeric, kala namak, and black pepper. Stir well to incorporate the spices.
Allow the tofu to cook for about 8-10 minutes, stirring occasionally, until it starts to turn slightly golden.
Add the spinach to the tofu mixture and cook for an additional 2-3 minutes until wilted.
To serve, divide the tofu scramble and tempeh bacon onto plates, garnish with chopped chives, and enjoy your hearty vegan breakfast.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 450 mg | 20% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 4.4 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 776 mg | 60% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 686 mg | 15% | |
*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.
