Classic Vegan Breakfast Plate
A classic breakfast made with a tofu scramble, rice paper bacon, and the perfect breakfast potatoes.
Ingredients
Tofu Scramble
- 4 oz extra firm tofu
- 1 tbsp nutritional yeast
- ¼ tsp turmeric
- ¼ tsp smoked paprika
- ¼ tsp ground mustard
- ½ tsp garlic powder
- ¼ tsp onion powder
- salt and pepper (to taste)
- 2½ tbsp oat milk
- vegan butter (to fry)
- additional veggies of choice
Rice Paper Bacon (makes 7 bacon strips)
- 2 spring roll wrappers (I used Star Anise Foods Brown Rice Spring Roll Wrappers)
- 1 tbsp soy sauce
- ½ tsp liquid smoke
- ½ tbsp olive oil
- 1 tsp maple syrup
- ⅛ tsp smoked paprika
- ⅛ tsp garlic powder
- salt and pepper (to taste)
- balsamic glaze (optional)
Breakfast Potatoes
- 1 Yukon Gold Potato (diced)
- olive oil spray
- spices of choice
Instructions
Tofu Scramble
- Combine spices with oat milk in a small bowl.
- Heat a pan over medium heat with some vegan butter and quickly sauté any desired veggies.
- Add crumbled tofu and pour in spice and milk mixture. Stir to combine until fully cooked through.
Rice Paper Bacon
- Preheat oven to 400°.
- Stack 2 spring roll wrappers and dip in water to fuse together.
- Transfer to a flat surface and cut into bacon strips with kitchen scissors.
- Combine all other ingredients (except balsamic) on a large plate.
- Dip each rice paper strip to coat and transfer to a parchment lined baking tray.
- Optional: drizzle on balsamic glaze on one side of each strip, and smudge with your finger (to make it look like bacon).
- Bake at 400° for 7-9 mins or until crispy! Check on it regularly as it burns easily.
Breakfast Potatoes
- Toss the diced potatoes in olive oil and spices of choice and bake at 425° for 25-30 min or until lightly browned and crispy.