Vegan Classic Bacon and Egg Breakfast

Start your morning with a satisfying twist on a traditional favorite by preparing this Vegan Classic Bacon and Egg Breakfast. Perfectly crispy tempeh bacon, marinated in a smoky maple glaze with hints of paprika, pairs beautifully with a fluffy tofu scramble infused with nutritional yeast, turmeric, and black salt for an authentic "eggy" flavor. Fresh spinach and juicy cherry tomatoes add a vibrant, nutritious touch to this hearty plant-based breakfast. Ready in just 35 minutes, this high-protein meal is ideal for anyone seeking a deliciously wholesome vegan alternative to the classic bacon and eggs. Perfect for weekend brunches or a cozy morning treat, this recipe proves you can enjoy the comfort of indulgent breakfast staples without sacrificing your plant-based lifestyle.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 8 oz tempeh
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tsp liquid smoke
• 1 tsp paprika
• 14 oz extra-firm tofu
• 2 tbsp nutritional yeast
• 0.5 tsp turmeric powder
• 0.5 tsp black salt (Kala Namak)
• 0.25 tsp black pepper
• 2 tbsp plant-based milk
• 2 tbsp olive oil
• 0.5 tsp onion powder
• 0.5 tsp garlic powder
• 1 cup spinach
• 0.5 cup cherry tomatoes, halved

Directions

Step 1

Slice the tempeh thinly, about 1/4 inch thick. In a shallow dish, combine soy sauce, maple syrup, liquid smoke, and paprika. Marinate the tempeh slices for at least 15 minutes, flipping halfway.

Step 2

While the tempeh marinates, prepare the tofu scramble. Drain and crumble the tofu into a bowl. Add nutritional yeast, turmeric, black salt, and black pepper, mixing well.

Step 3

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the marinated tempeh slices and cook for about 3-4 minutes on each side until crispy and browned. Remove from skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Sauté the tofu mixture for about 5 minutes, stirring frequently to ensure even cooking.

Step 5

Add plant-based milk, onion powder, garlic powder, spinach, and cherry tomatoes to the tofu. Cook for an additional 3-4 minutes until spinach wilts and the mixture is well combined.

Step 6

Serve the tofu scramble alongside the crispy tempeh bacon for a hearty vegan breakfast.

Nutrition Facts

Serving size	(867.8g)

Amount per serving	% Daily Value*
Calories	1469.6

Total Fat 86.7g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2290.5mg	0%
Total Carbohydrate 73.4g	0%
Dietary Fiber 14.3g	0%
Total Sugars 31.4g
Protein 118.3g	0%

Vitamin D 12.5IU	0%
Calcium 3036.7mg	0%
Iron 18.8mg	0%
Potassium 2611.5mg	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: 50.4%

Protein: 30.6%

Carbs: 19.0%