How to make:
Vegan Breakfast Plate: Bacon, Tofu Scramble, and Potatoes
This loaded Vegan Breakfast Plate is the ultimate weekend brunch! It features eggy tofu scramble, veggie bacon, and crispy roasted potatoes.
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Author:
Yield:
4 1x
Ingredients
For the potatoes:
- 2 medium Russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the tofu “egg” scramble:
- 1 14-ounce block extra-firm tofu, drained and pressed*
- 1/2 teaspoon kala namak (black salt)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 – 1/2 teaspoon ground turmeric
For the bacon:
- 1 package Sweet Earth Foods Benevolent Bacon
Instructions
- Preheat oven to 350F. Grease a baking sheet with cooking spray or oil.
- Chop the potatoes into 1/2-inch chunks; place in a large bowl. Add oil and seasonings; stir to evenly coat potatoes. Place potatoes on the baking sheet in a single layer. Bake for 25-30 minutes, until fork tender and crispy.
- In a medium skillet over medium heat, add a few tablespoons of water. Crumble tofu into the pan; use a wooden spoon to break up any large pieces. Add seasonings; stir. Cook for 8-10 minutes, stirring occasionally. Remove from skillet.
- In the same skillet over medium heat, add as many strips of veggie bacon you can fit in your pan. Cook veggie bacon according to package directions until all strips are cooked.
- Create a plate with 2 strips of veggie bacon, a scoop of tofu scramble, and a scoop of potatoes. Top with sliced green onion, if desired.
Notes
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top.