Vegan Classic Ham and Egg Breakfast
Start your day on a plant-based note with this tantalizing Vegan Classic Ham and Egg Breakfast, a wholesome and hearty twist on the traditional morning favorite! Featuring protein-rich tofu seasoned with nutritional yeast, turmeric, and the savory kick of black salt (Kala Namak) for an eggy essence, this recipe delivers all the comfort you're craving. Smoky vegan ham slices, marinated in a flavorful blend of smoked paprika and soy sauce, pair perfectly with sautéed spinach, creamy avocado, and crisp toast. Ready in just 30 minutes and packed with umami goodness, this easy-to-make vegan breakfast is ideal for fueling your day, whether it’s a weekday rush or a relaxed Sunday brunch. High in plant-based protein, bursting with bold flavors, and entirely egg- and dairy-free, it’s a must-try for vegans and breakfast lovers everywhere!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 tbsp nutritional yeast
- 0.5 tsp turmeric powder
- 0.75 tsp black salt (Kala Namak)
- 1 tbsp olive oil
- 2 tbsp unsweetened soy milk
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 1 tbsp soy sauce
- 8 slices vegan ham slices
- 1 tbsp vegan butter
- 0.5 tsp ground black pepper
- 2 tbsp chopped fresh chives
- 2 cups baby spinach
- 4 slices bread slices
- 1 whole avocado
Instructions
Press the tofu for 10 minutes to remove excess water. Once pressed, crumble it into a medium bowl.
Add nutritional yeast, turmeric powder, 0.5 tsp of black salt, black pepper, and soy milk to the crumbled tofu. Mix until well combined.
Heat olive oil in a large non-stick skillet over medium heat. Add the tofu mixture and cook for about 5-7 minutes, stirring occasionally, until it begins to brown slightly.
In a separate small bowl, mix smoked paprika, garlic powder, and soy sauce. Use this mixture to marinate the vegan ham slices.
In another skillet, heat vegan butter over medium heat. Add marinated vegan ham slices and cook each side for about 1-2 minutes, or until slightly browned. Remove from heat.
In the same skillet used for the vegan ham, quickly sauté the baby spinach until just wilted, about 1-2 minutes. Season with a pinch of black salt and set aside.
Toast the bread slices to your desired crispness.
Cut the avocado in half, remove the pit, and slice it thinly.
To assemble, place a portion of tofu scramble on each plate, alongside two slices of vegan ham, a handful of sautéed spinach, and a slice of toasted bread topped with avocado slices and chopped chives.
Serve warm and enjoy your vegan breakfast delight!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 9.7 g | 34% | |
| Total Sugars | 3.3 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 602 mg | 13% | |
*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.
