Main image of Vegan "Egg" Salad Breakfast Bowl

Vegan "Egg" Salad Breakfast Bowl

1 hr + 5 min

Meal

Breakfast

About once a month, on the weekends in which we have the pleasure to take it slow in the morning, we dedicate a bit of time to making this incredibly delicious and hearty breakfast. The star of the show in this bowl is Robin's soft and fluffy vegan 'egg' salad, which pairs so incredibly well with the roasted rosemary potatoes, the blistered tomatoes, and the garlicky spinach.

Servings

Total

1 hr + 5 min

Prep

15 min

Cook

50 min

Contains

Soy symbol

soy

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Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Roasted vegetables

  • 4
    medium potatoes, cut into 1 cm cubes
  • 1 Tbsp (15 mL)
    vegetable oil
  • 1 tsp (2 g)
    onion powder
  • ½ tsp
    paprika powder
  • ½ tsp
    dried rosemary
  • ¼ tsp
    salt
  • ¼ tsp
    ground black pepper
  • 20
    cherry tomatoes, on the vine

Vegan "egg" salad

  • 1 tsp (5 mL)
    vegetable oil
  • 22.9 oz (650 g)
    firm tofu, pressed
  • ½ tsp
    salt
  • ¼ tsp
    ground turmeric
  • ¼ tsp
    ground black pepper
  • ½ cup (120 mL)
    vegan mayonnaise
  • 1 tsp (2 g)
    curry powder
  • 1
    stalk green onion

Garlic spinach

Serve with

  • 1
    avocado, quartered
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Directions

  1. Preheat the oven to 390°F (200°C). Add the potatoes to a baking tray and drizzle over the oil. Toss to coat.
  2. Then sprinkle over the onion powder, paprika, rosemary, salt, and pepper, and toss again.
  3. Bake for 20 minutes, then stop to stir. At this point, also add the vine of tomatoes to the tray to bake with the potatoes. Return to the oven for another 20 - 25 minutes, or until golden.
  4. Meanwhile, heat the oil in a large pan on medium-high. Crumble in the tofu with your hands. Cook for 5 - 7 minutes, stirring throughout. The aim is to get the tofu soft and spongy, but not too crispy.
  5. Then add in the salt, turmeric, and pepper, and cook for an additional 1 - 2 minutes while stirring, so that the spices toast.
  6. Remove from the heat, and transfer the tofu to a bowl. Add in the mayo and curry powder, and stir well.
  7. Thinly slice the entire stalk of green onion. The white bottom part of the onion can be further minced and then stirred into the "egg" salad mixture. The sliced green part of the onion can be reserved for garnish.
  8. For the garlic spinach, heat the oil in a large pan on medium-high. When hot, add the garlic and cook until golden, about 4 - 5 minutes.
  9. Then add all the spinach, soy sauce, and sambal. Cook for another minute, or until the spinach is wilted.
  10. Serve each component of the meal in bowls, alongside some avocado. Enjoy!

Storage

  • Best if enjoyed immediately.
  • The potatoes, egg salad, and garlic spinach can be stored separately in airtight containers in the fridge for up to 3 days.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 33%

medium potato

Proteins 20%

firm tofu

Fruits & Veggies 47%

cherry tomato

stalk green onion

clove garlic

fresh spinach

avocado

Calcium

firm tofu

Fat

vegetable oil

vegetable oil

vegan mayonnaise

vegetable oil

avocado

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Jessica - Sept. 16, 2022, 6:18 a.m.

To whoever is reading this and wondering if they should try this recipe or not…get the pan and start cooking! I eat this almost every other day. It is delicious. I have not add the tomatoes but I can only imagine how I’m y it must taste like. Give it a try!

PUL Team - Sept. 16, 2022, 4:41 p.m.

Aw thank you for the glowing review, Jessica, it means so much!


Chhaya - Aug. 13, 2022, 12:55 p.m.

I made this with some friends, and we all enjoyed our breakfast. It's worth the effort. You end up eating your tummy full with delicious well out together dish. Try it out!

PUL Team - Aug. 14, 2022, 6:10 a.m.

We appreciate it so much, Chhaya, thanks a bunch for taking the time to share 🤗


Jule - Aug. 12, 2022, 10:40 a.m.

I eat the Tofu from this recipe at least twice a week only substituting parts of the mayo with jogurt and i can not get enough of it together with fried mushrooms and fresh cucumber. Its hella delicious :D Thanks for sharing this

PUL Team - Aug. 13, 2022, 4:05 a.m.

It means so much that the recipe is being enjoyed, Jule, thank you!


Sandra - Aug. 3, 2022, 2:48 p.m.

Tofu scramble is so delicious. I recently had a tofu scramble in canggu Bali at a cafe called ‘I am vegan babe’. It tasted like chicken noddle soup. I was so disappointed and I don’t think anyones tofu scramble will compare to Pick up limes’ recipe. It just blows it out of the park. I could eat this all day long and I’m not even vegan, or vegetarian. This meal does take a little longer to prep so I’d save if for when you have time.

PUL Team - Aug. 3, 2022, 5:06 p.m.

Oh thank you for the glowing review, Sandra. This one is a bit of a labour of love but we're so glad it's worth it 😃


Reene - June 12, 2022, 6:38 p.m.

Every part of this is amazing , all together it’s incredible . So good! Already planning the next time I’m going to make it!

PUL Team - June 15, 2022, 8:15 p.m.

So glad the breakfast bowl was enjoyed! Thank you, Reene 😊


Lisa - May 13, 2022, 6:28 p.m.

OMG this bowl is absolutely amazing! I literally licked my bowl clean afterwards. We will definitely be making this one regularly!

PUL Team - May 15, 2022, 12:08 a.m.

We're smiling from ear to ear, Lisa! Thank you ✨


Romane - April 10, 2022, 9:42 p.m.

Really good. I like this way to cook spinache, easy and tasty ! The "egg" is nice and saucy enough!

PUL Team - April 11, 2022, 1:12 a.m.

Woohoo! Thanks, Romane, so happy to hear 😊


Tayler - March 26, 2022, 5:52 p.m.

Made this for breakfast and the flavors are perfect! Used a kale/cabbage/Brussels sprouts blend instead of spinach and it turned out wonderfully, this is going to be a staple in our home!

PUL Team - March 27, 2022, 12:12 a.m.

Mmm sounds incredible, Tayler, we're so glad the bowl was enjoyed :D


Carla - March 24, 2022, 11:20 a.m.

This looks delicious I'd love to make this to encourage us to start eating breakfast, however I really hate mayo so is there anything I could substitute it with? :D

PUL Team - March 24, 2022, 3:35 p.m.

Hey there, Carla! The mayonnaise helps give a thick and creamy flavour while helping to spread out the yellow colour. You could omit it and adjust the spices to taste, or perhaps experiment with substituting it with dijon mustard. We also have a tofu scramble in our breakfast wrap recipe here which you could use in place of the one with mayo: pickuplimes.com/recipe/samosa…. We hope this helps for now 😊


Krista - March 19, 2022, 10 p.m.

Delicious! I really like this recipe! :)
My sister showed it to me and I have made it several times ever since.
Tasty, versatile and comforting!
I recommend.

PUL Team - March 19, 2022, 10:44 p.m.

Oh we're so happy to hear, Krista, thank you!


Candace S. - Feb. 13, 2022, 4:14 a.m.

I’ve made this several times now and just love it! It’s beautiful on the plate and tastes amazing, i love a drizzle of balsamic glaze over the greens and tomatoes. So grateful for this resource and the lovely way the recipes are presented with mouth watering pictures-I’m a huge fan of the PUL YouTube channel too!

PUL Team - Feb. 14, 2022, 3:30 a.m.

Mmm balsamic sounds lovely! Thank you for being part of the PUL family, Candace 😃


Kjersti - Jan. 7, 2022, 1:12 p.m.

This looks so good! I don't have any tofu at home right now, but definitely making this next time I go to the shops!

For the website I would really like to see some kind of meal plan of what you eat a week. You always make really big portions, so I assume you have a lot of leftovers. I only cook for myself so I would love to see what you do with leftovers and what you eat over a week.

Really looking forward to follow pick up limes and see where you go 😊

PUL Team - Jan. 7, 2022, 8:53 p.m.

Hi Kjersti, thanks for the kind words and suggestion! It means so much. We'll note it down for future PUL ideas. In the meantime, in case you're interested and haven't already seen, our website has a feature to adjust recipe portion sizes using the + and - button beside the servings number 😊


Sorana - Dec. 22, 2021, 8:52 p.m.

The vegan "egg" salad is mind-blowing! I'm utterly in love with this recipe. It goes extraordinarily well with the potatoes and tomatoes, which were sitting in my fridge for a couple of days, so I'm verily thankful I got to use them. I was in a rush, so I skipped the garlic spinach, but I will surely make the entire recipe next time. I haven't been this excited about eating something in a while! Thank you so so much, guys! You are wonderful!

PUL Team - Dec. 23, 2021, 1:44 a.m.

Oh, Sorana, we appreciate this so much! Thank YOU for the kind words and lovely review 😃


Deb - Dec. 14, 2021, 12:03 a.m.

Hi Sadia,
After a long day at work,I am a nurse. I made this recipe. It is so delicious .so scrumptious!
Thank you both.
Deb

PUL Team - Dec. 14, 2021, 5:09 a.m.

So glad it's being enjoyed, Deb! Thank you for all of the work that you do ❣️


Christina M. - Nov. 28, 2021, 7:22 p.m.

This is my moms favorite breakfast, now I make it every time for her birthday breakfast! It’s super filling but it in the best way possible.

PUL Team - Nov. 28, 2021, 11:32 p.m.

Awe so kind of you to make it for your mom, Christina! We're so honoured the bowl is being enjoyed 🤗


Jordan - Nov. 8, 2021, 5:40 p.m.

YUM! I made this as a breakfast for myself a few weeks ago and I loved it. Last night I realized that I'm in need of a grocery trip, but I had the ingredients for this recipe, though I only had sweet potatoes instead of white. I made this for myself and my boyfriend for dinner- it was beautiful, nutritious and really delicious! This is equally tasty using white or sweet potatoes. Very highly recommend!

PUL Team - Nov. 9, 2021, 2:20 a.m.

Oh Jordan, you're much too kind! It means so much that the recipe was enjoyed and thanks for the insight 🤗


Elodie - Oct. 4, 2021, 4:28 p.m.

I tried it yesterday, and ... SO GOOD! I loved the different colors, flavors, etc and knowing it’s a healthy lunch as un upgrade touch. In short, a great success to reproduce. But this time I would start by cooking spinach to eat salad as it was hot ;)

PUL Team - Oct. 4, 2021, 6:31 p.m.

We're so glad the recipe is being enjoyed, Elodie, thank you for sharing 😃


Louise Magnusson🇸🇪 - Sept. 24, 2021, 1:48 p.m.

Maybe it isn’t a good idea to crown a winner of savoury breakfast recipes when I haven’t tried PUL’s burritos😅…
Nevertheless, this is so far my favourite savoury breakfast!!! Egg salads aren’t a thing here in Sweden: I would say non-existent, but second opinions are required👩🏻‍⚖️. But oh my Robin’s salad is awesome!!! I love how you’ve complemented it with so good textures and flavours: rustic and crunchy potatoes, sweet tomatoes, and umami packed spinach. I was definitely full and happy afterwards🤣

PUL Team - Sept. 24, 2021, 7:27 p.m.

Aww, Louise, thank you for the glowing review! It's so appreciated and means so much that the breakfast bowl was enjoyed. We hope you love the burritos as well if you're able to give them a chance 😜


Madhu - Sept. 19, 2021, 5:05 p.m.

I made this yesterday and it’s soooo good! I struggle with breakfasts being boring, but I know I need to eat before going to work. This bowl was so visually pleasing and delicious! I have leftovers for this rainy Sunday morning!!

PUL Team - Sept. 20, 2021, 6:25 a.m.

Woohoo! It means so much that the breakfast bowl is being enjoyed. Thank you, Madhu 😃


Gesa - Sept. 16, 2021, 3:40 p.m.

This vegan egg is absolutely fantastic! I eat it with potatoes, on bread or crackers or add it into a green or mixed salad. It is so flavourful and a great substitution for chicken eggs.

PUL Team - Sept. 16, 2021, 5:02 p.m.

Love all the pairings! So happy the recipe is being enjoyed, Gesa 😊


SO AMAZING! - Sept. 13, 2021, 3:57 p.m.

I really loved this recipe! My favorite parts were the rosemary and paprika on the potatoes and the amazing tomatoes, the soy sauce and garlic with the spinach (so creative), and I subbed chickpeas for tofu in the egg salad and it is amazing! So simple and easy :)

PUL Team - Sept. 14, 2021, 2:32 a.m.

We appreciate this so much! Lovely idea to use chickpeas 😃


Kayla - Sept. 1, 2021, 4:06 a.m.

LOVE THIS!!! I loved egg salad before becoming vegan, I just thought I'd never find a good substitute for it.....now I have! This to me is even better than my favorite non-vegan version I use to make. Thank you so much for this!!

PUL Team - Sept. 2, 2021, 12:56 a.m.

Aww so happy to hear, Kayla, thank you for taking the time to share 🙂


Jamie Ngo - Aug. 16, 2021, 2:24 a.m.

Love everything about this!! 💚 The egg salad blew my mind, and the garlic spinach in particular was delicious. I used mashed chickpeas for the egg salad instead of tofu because I was out, and it still tasted incredible! Took awhile to make but fully worth it. Lots of love and thank you PUL team!

PUL Team - Aug. 17, 2021, 5:31 a.m.

Mmm love the mashed chickpeas idea, Jamie! Lots of love back to you 🥰


Bridget - Aug. 10, 2021, 11:33 p.m.

This is delicious!! I've never been a huge fan of tofu scrambles, but this recipe is definitely making me change my mind! Love it!

PUL Team - Aug. 11, 2021, 2:56 a.m.

So thrilled you're enjoying the recipe, Bridget! We appreciate it so much ✨


Monica - Aug. 1, 2021, 12:25 a.m.

Every part of this bowl is delicious. I especially love the garlic spinach.


Anna - July 25, 2021, 8:55 a.m.

You were the first one who introduced me to "tofu scramble". My hopes weren't high, since usually eggs & dairy products substitutes are not so good. I was so surprised by the final texture and taste! It was soooooo good. Next time I will be making it, I will use black salt instead of regular one. That should enhance the egg taste. :-)

PUL Team - July 27, 2021, 1 a.m.

We appreciate this so much, Anna, and so happy you enjoyed the recipe! ✨🌻


Adri - July 9, 2021, 9:14 a.m.

LOVE this "egg salad"! It is easy to make, it is ready to enjoy in a jiffy and keeps really well for a couple of days.


Jamie R - July 8, 2021, 11:53 p.m.

I've made the full bowl - it's all so delicious! The potatoes are especially PERFECT! Best seasoning blend for potatoes. Highly recommend it all!


Victoria - July 8, 2021, 7:57 p.m.

I only made the "egg" salad part of this and even though I'm normally not a big fan of egg salad (I can't even remember the last and maybe only time I've tried egg salad), both my fiance and I were pleasantly surprised!

Side note: going through your website to leave reviews has made me realize how much I've enjoyed and relied on your recipes to help with our plant-based journey. Without you, I'd be poking my fork at some sad salads and slightly regretting my plant-based journey. Not anymore!

PUL Team - July 10, 2021, 9:35 p.m.

Aww, Victoria, we're so grateful to have you in our PUL family and it means so much to be part of your plant-based journey. Thank you for the incredible review 🥰


Mackenzie B. - July 8, 2021, 7:46 p.m.

I made this for my lunches last week, and I really loved the vegan "egg" salad! I would have never thought to whip it up that way. It was absolutely delicious!


Brandie - June 15, 2021, 4:24 p.m.

Oh my goodness! I made this for breakfast and it was one of the best savory breakfasts I have ate since going vegan! Every taste bud is pleased! The egg salad is a new favourite as well and I am sure would convert a non-vegan. If you are looking for a sign to try, this is it!! Thank you for your incredibly beautiful tasting meals you create! Love from Canada <3

PUL Team - June 17, 2021, 5:50 a.m.

Thank YOU for the glowing review, Brandie! Hugs to Canada ✨


Cris S - June 5, 2021, 3:54 p.m.

One of the most amazing breakfasts (although I ate it as a dinner because preparing it is more time consuming). The only thing I'd change would be to reduce or replace the mayo with more wholesome ingredients (I find the store brought vegan mayo completely disappointing).

PUL Team - June 5, 2021, 9:33 p.m.

We're so glad you hear you enjoyed the breakfast bowl, Cris! We'll note down a homemade vegan mayo recipe perhaps as a future recipe idea ✨🙂


Julia - April 22, 2021, 5:16 p.m.

One of the best breakfast dishes I ever had! Thank you so much for this recipe!

PUL Team - April 24, 2021, 2:23 a.m.

A lovely compliment, Julia! Thank you for the review :)


CJ - April 10, 2021, 1:11 a.m.

Just made the egg salad and it was easy and delicious. I'm chilling it in the fridge to use in sandwiches for lunch this week. Used firm tofu because that's what we had and the texture was good.

PUL Team - April 10, 2021, 2:34 a.m.

We're so glad you enjoyed the recipe, CJ! Thank you for sharing :D