Vegan Scrambled Eggs with Bacon
Transform your breakfast routine with this delicious, protein-packed Vegan Scrambled Eggs with Bacon! Perfectly seasoned tofu, paired with creamy nutritional yeast, aromatic turmeric, and the savoriness of black salt (Kala Namak) mimics the taste and texture of traditional scrambled eggs, while crispy slices of vegan bacon add the perfect smoky crunch. Fresh vegetables like spinach, tomato, and onion elevate the dish with vibrant colors and nutrients, making it both healthy and satisfying. Ready in just 35 minutes and completely plant-based, this quick and hearty breakfast is ideal for brunch or any time you crave a comforting, guilt-free meal bursting with flavor.
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Recipe Information
Ingredients
- 400 g firm tofu
- 3 tablespoons nutritional yeast
- 1 teaspoon turmeric powder
- 0.5 teaspoon black salt (Kala Namak)
- 0.5 teaspoon black pepper
- 3 tablespoons unsweetened almond milk
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 200 g vegan bacon
- 1 medium tomato, diced
- 2 cups fresh spinach leaves
- 2 tablespoons fresh chives, chopped
Instructions
Drain the tofu and press it using a tofu press or by placing it between paper towels with a weight on top. Let it sit for about 10 minutes to remove excess water.
In a mixing bowl, crumble the pressed tofu with your hands until it reaches a scrambled egg-like consistency.
Add nutritional yeast, turmeric powder, black salt, and black pepper to the crumbled tofu. Mix well to combine.
Stir in the unsweetened almond milk to the tofu mixture to make it creamy. Set aside.
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-5 minutes.
Add the tofu mixture to the skillet and cook for about 8-10 minutes, stirring occasionally to ensure it doesn’t stick, until the tofu is heated through and slightly golden.
In a separate pan, heat the remaining olive oil over medium heat. Add the vegan bacon and cook according to package instructions, usually for about 3-5 minutes per side until crisp.
Add the diced tomato and fresh spinach leaves to the tofu scramble. Cook for an additional 2-3 minutes until the spinach wilts and the tomatoes are slightly soft.
Remove both the scrambled tofu and vegan bacon from the heat.
Serve the tofu scramble hot, topped with crispy vegan bacon and sprinkled with fresh chives. Enjoy!
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4462 mg | 194% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 12.9 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 927 mg | 71% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2350 mg | 50% | |
*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.
