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

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Oven roasted potatoes

  • 6
    medium potatoes, cut into 1 cm cubes
  • 1 Tbsp (15 mL)
    vegetable oil
  • 1 tsp (2 g)
    onion powder
  • ½ tsp (1 g)
    paprika powder
  • ½ tsp (1 g)
    dried rosemary
  • ¼ tsp (2 g)
    salt
  • ¼ tsp (1 g)
    ground black pepper
  • 20
    cherry tomatoes, on the vine

Vegan "egg" salad

  • 1 tsp (5 mL)
    vegetable oil
  • 22.9 oz (650 g)
    extra firm tofu, pressed
  • ½ tsp (3 g)
    salt
  • ¼ tsp (1 g)
    ground turmeric
  • ¼ tsp (1 g)
    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

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  1. Preheat the oven to 390°F (200°C).
  2. Add the potatoes to a baking tray and drizzle over the oil. Toss to coat. Then sprinkle over the onion powder, paprika, rosemary, salt, and pepper, and toss again.
  3. Bake for 40 - 50 minutes, or until golden, stopping to stir once halfway, and at this point, the vine of tomatoes can be added to the tray to bake together with the potatoes.
  4. For the "egg" salad, heat the oil in a large pan on medium-high. Meanwhile, in a bowl, crumble the pressed tofu with your hands. Add this to the pan and allow it to 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 add back to the bowl. Add in the mayo and curry powder, and stir thoroughly to combine.
  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 sprinkled over top 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. Then add all the spinach, and cook while stirring until the spinach starts to soften, which takes about 1 minute.
  9. Add the soy sauce and sambal to the spinach, and cook for an additional minute, before removing from the heat.
  10. To serve, divide the components into bowls, serving them together with some ripe avocado. Enjoy!

Storage

  • Best if enjoyed immediately.
  • The potatoes, egg salad, and garlic spinach can be stored separately in an airtight container 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 0%
Proteins 17%

extra firm tofu

Fruits & Veggies 83%

medium potato

cherry tomato

stalk green onion

clove garlic

fresh spinach

avocado

Calcium

extra 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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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