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Classic Vegan Breakfast Plate

A classic breakfast made with a tofu scramble, rice paper bacon, and the perfect breakfast potatoes.


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)
  • 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
  • tsp smoked paprika
  • tsp garlic powder
  • salt and pepper (to taste)
  • balsamic glaze (optional)

Breakfast Potatoes

  • 1 Yukon Gold Potato (diced)
  • olive oil spray
  • spices of choice


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.