Vegan Classic Bacon and Eggs Breakfast

Start your day with a delicious twist on a timeless morning favorite—this Vegan Classic Bacon and Eggs Breakfast is a plant-based take on the traditional hearty plate. Featuring smoky, maple-glazed tempeh bacon and a protein-packed tofu scramble seasoned with kala namak for an eggy flavor, this recipe is as satisfying as it is wholesome. A touch of turmeric and nutritional yeast not only adds vibrant color but elevates the dish with savory umami notes. Finished with fresh spinach and a sprinkle of chopped chives, this vegan breakfast is perfect for anyone seeking a nutritious, flavor-packed start to their day. Ready in under 45 minutes and serving up to four, it’s an irresistible option for lazy weekend mornings or energizing weekday meals.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 ounces Tempeh
• 2 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 2 tablespoons Olive oil
• 14 ounces Firm tofu
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Kala namak (black salt)
• 0.25 teaspoon Black pepper
• 1 cup Spinach
• 2 tablespoons Chopped chives

Directions

Step 1

Slice the tempeh into thin strips for the bacon.

Step 2

In a bowl, mix together soy sauce, maple syrup, smoked paprika, garlic powder, and onion powder to create a marinade.

Step 3

Place the tempeh strips in the marinade and let them soak for at least 10 minutes.

Step 4

Heat a tablespoon of olive oil in a pan over medium heat, and add the marinated tempeh strips. Cook each side for about 5-7 minutes or until they achieve a crispy texture. Set aside.

Step 5

Drain the tofu and crumble it into a large bowl using a fork or your fingers.

Step 6

In the same pan, heat another tablespoon of olive oil and add the crumbled tofu.

Step 7

Sprinkle over the nutritional yeast, turmeric, kala namak, and black pepper. Stir well to incorporate the spices.

Step 8

Allow the tofu to cook for about 8-10 minutes, stirring occasionally, until it starts to turn slightly golden.

Step 9

Add the spinach to the tofu mixture and cook for an additional 2-3 minutes until wilted.

Step 10

To serve, divide the tofu scramble and tempeh bacon onto plates, garnish with chopped chives, and enjoy your hearty vegan breakfast.

Nutrition Facts

Serving size	(745.0g)

Amount per serving	% Daily Value*
Calories	1158.7

Total Fat 73.2g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1788.0mg	0%
Total Carbohydrate 51.0g	0%
Dietary Fiber 9.0g	0%
Total Sugars 18.5g
Protein 97.7g	0%

Vitamin D 0IU	0%
Calcium 872.3mg	0%
Iron 13.6mg	0%
Potassium 2062.9mg	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: 52.6%

Protein: 31.2%

Carbs: 16.3%