Vegan Classic Ham and Eggs
Discover a plant-based twist on a timeless breakfast favorite with our Vegan Classic Ham and Eggs recipe! This savory and satisfying dish features smoky tempeh "ham" marinated in a flavorful blend of soy sauce, maple syrup, and liquid smoke, paired with a vibrant tofu scramble seasoned to perfection with turmeric, black salt (Kala Namak), and nutritional yeast. The result is a high-protein, cruelty-free alternative that replicates the comforting flavors of the original while being entirely vegan. Ready in just 35 minutes, this nutrient-packed meal is perfect for breakfast, brunch, or even dinner. Serve it with toast, avocado, or a fresh salad for a complete plant-powered plate! Keywords: vegan ham and eggs, tofu scramble, plant-based breakfast, vegan protein, tempeh recipes.
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 2 tablespoons nutritional yeast
- 0.25 teaspoons turmeric powder
- 0.5 teaspoons black salt (Kala Namak)
- 0.5 teaspoons onion powder
- 0.5 teaspoons garlic powder
- 0.25 teaspoons smoked paprika
- 0.25 teaspoons black pepper
- 8 ounces tempeh
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 0.5 teaspoons liquid smoke
- 2 tablespoons olive oil
Instructions
Begin by pressing the tofu: wrap the tofu block in a clean towel and place a heavy object on top to drain excess water for about 10 minutes.
While the tofu is pressing, slice the tempeh into thin strips about 1/4 inch thickness.
In a shallow bowl, mix together the soy sauce, maple syrup, and liquid smoke. Add the tempeh strips to this marinade, ensuring they are well coated. Let them marinate for at least 10 minutes.
Crumble the pressed tofu into a large bowl. Add nutritional yeast, turmeric powder, black salt, onion powder, garlic powder, smoked paprika, and black pepper. Mix thoroughly, ensuring the tofu is evenly coated with the spices.
In a large non-stick skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the marinated tempeh strips in a single layer. Cook for about 3-4 minutes on each side until they are golden brown and slightly crisp. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil over medium heat. Add the seasoned crumbled tofu to the skillet. Cook the tofu scramble for about 5 minutes, stirring occasionally until the tofu is heated through and slightly golden.
Plate the cooked tempeh alongside the tofu scramble to mimic the look of traditional ham and eggs, and serve immediately.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 553 mg | 24% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 4.3 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 751 mg | 58% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 546 mg | 12% | |
*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.
