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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
    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)
    extra 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

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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.

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%

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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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