Vegetarian Classic Bacon and Egg Breakfast
Start your day off right with this Vegetarian Classic Bacon and Egg Breakfast, a plant-based twist on the timeless morning favorite! This protein-packed recipe swaps traditional eggs for a flavorful tofu scramble enhanced with turmeric, nutritional yeast, and a splash of almond milk for richness. Crispy tempeh bacon strips deliver the smoky satisfaction of bacon, while fresh baby spinach, juicy tomatoes, and chopped chives bring a burst of color and nutrients to your plate. Served alongside toasted whole grain bread, this wholesome breakfast is ready in just 30 minutes, making it perfect for busy mornings or leisurely brunches. Whether you're a dedicated vegetarian or simply exploring meat-free options, this hearty and satisfying dish is sure to become a breakfast staple. Bonus: it's a great way to incorporate more plant-based protein into your diet!
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Recipe Information
Ingredients
- 1 block firm tofu
- 6 pieces tempeh bacon strips
- 2 tablespoons olive oil
- 0.5 teaspoon turmeric powder
- 2 tablespoons nutritional yeast
- 2 tablespoons unsweetened almond milk
- 1 cup baby spinach
- 1 small tomato, diced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh chives
- 2 slices whole grain bread
Instructions
Drain and press the tofu to remove excess water. Crumble the tofu into a bowl to achieve a scrambled egg-like texture.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
Add the crumbled tofu to the skillet. Stir in turmeric powder, nutritional yeast, almond milk, salt, and black pepper. Cook for about 5-7 minutes or until the tofu is heated through and the spices are well combined.
Add the baby spinach and diced tomato to the tofu mixture and cook for an additional 2-3 minutes until the spinach wilts and the tomato is slightly softened. Remove from heat and set aside.
In another pan, heat the remaining tablespoon of olive oil over medium heat and cook the tempeh bacon strips according to the package instructions, usually 3-4 minutes on each side, until golden brown and crispy.
While the tempeh bacon is cooking, toast the whole grain bread slices to your preference, either using a toaster or an oven.
To serve, divide the tofu scramble between two plates and sprinkle with chopped chives. Add the crispy tempeh bacon strips and a slice of toasted bread to each plate.
Enjoy your satisfying and nutritious vegetarian breakfast!
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2987 mg | 130% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 13.0 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1145 mg | 88% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1759 mg | 37% | |
*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.
