Vegan Bacon and Egg Roll

Indulge in a hearty, plant-based twist on a breakfast classic with this Vegan Bacon and Egg Roll. Bursting with flavor, this satisfying recipe swaps traditional ingredients for creative vegan alternatives, featuring a savory tofu scramble "egg" seasoned with turmeric and kala namak for an authentic eggy flavor, and crispy rice paper bacon marinated in smoky, sweet goodness. Nestled in a toasted whole grain roll and topped with creamy avocado, fresh spinach, and a dollop of vegan mayo, this handheld delight delivers a perfect balance of textures and flavors. Ready in just 35 minutes, this easy-to-follow vegan recipe is perfect for a quick breakfast, brunch, or on-the-go meal that proves you don’t need to sacrifice taste to enjoy a cruelty-free lifestyle.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 200 grams Extra firm tofu
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Kala namak (black salt)
• 2 tablespoons Olive oil
• 1.5 teaspoons Liquid smoke
• 2 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 4 sheets Rice paper sheets
• 2 Whole grain rolls or vegan buns
• 1 Avocado
• 1 cup Fresh spinach leaves
• 2 tablespoons Vegan mayonnaise
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

First, prepare the tofu scramble 'egg': Crumble the extra firm tofu into a bowl and add nutritional yeast, turmeric, garlic powder, and kala namak. Mix well to combine all ingredients.

Step 2

Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the seasoned tofu and cook for about 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden. Adjust salt and pepper to taste.

Step 3

Next, prepare the rice paper bacon: In a shallow dish, combine the liquid smoke, soy sauce, maple syrup, and 1 tablespoon of olive oil to make a marinade.

Step 4

Cut rice paper sheets into long strips (about 3 cm wide). Dip each strip briefly in warm water for a few seconds until slightly soft, then gently remove and quickly coat in the marinade.

Step 5

Heat a non-stick skillet over medium heat. Place the marinated rice paper strips in the skillet and cook for 1-2 minutes on each side until crispy. Be careful not to burn them. Remove from heat.

Step 6

Slice the avocado and lightly season with salt and pepper.

Step 7

Cut the whole grain rolls or vegan buns in half and lightly toast them on a skillet or in a toaster.

Step 8

Spread vegan mayonnaise on the toasted buns. Layer with fresh spinach leaves, tofu scramble, avocado slices, and crispy rice paper bacon.

Step 9

Assemble the roll with the top bun and serve immediately for a delicious vegan breakfast treat.

Nutrition Facts

Serving size	(756.4g)

Amount per serving	% Daily Value*
Calories	1773.9

Total Fat 80.0g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 8.4g
Cholesterol 6.8mg	0%
Sodium 5397.7mg	0%
Total Carbohydrate 213.3g	0%
Dietary Fiber 32.4g	0%
Total Sugars 25.5g
Protein 64.6g	0%

Vitamin D 0IU	0%
Calcium 1549.2mg	0%
Iron 14.7mg	0%
Potassium 1988.2mg	0%

*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.

Source of Calories

Fat: 39.3%

Protein: 14.1%

Carbs: 46.6%