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Vegan "Egg" Salad Breakfast Bowl

Watch How to Make it Here

This recipe starts at 2:04

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.

Vegan "Egg" Salad Breakfast Bowl

Recipe PDF

▸ ▹ Vegan, gluten-free, nut-free

Servings: 4 Prep Time: 15 min Cook Time: 50 min Total Time: 1 hr 5 min

INGREDIENTS:

Oven-roasted potatoes

6 medium potatoes (1 kg total), cut into 1cm bite-sized pieces

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

2 vines roma tomatoes

Vegan "Egg" Salad

1 tsp (5 mL) vegetable oil

2 blocks (325 g each) 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

2 tsp (10 mL) vegetable oil

8 cloves garlic, minced

10 cups (300 g) fresh spinach

1 Tbsp (15 mL) sodium-reduced soy sauce (or sub tamari if GF)

1 tsp (5 mL) sambal manis

Serve with

1 ripe avocado, quartered

Directions

  1. Preheat the oven to 390°F/200°C.

  2. For the oven-roasted potatoes: add the cut potatoes to a baking tray and drizzle over the oil. Toss to coat. Then sprinkle over the spices and toss again. Bake for 40 - 50 minutes, or until golden, stopping to stir once halfway.

  3. At the halfway point, you can then also add the vine of tomatoes to the tray to bake for the last half.

  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. We want to tofu to remain soft and spongy.

  5. Then add in the salt, turmeric, and pepper, and cook for an additional 1 - 2 minutes while stirring. Remove from the heat, and add back to the bowl. Add in the mayo and curry powder, and stir thoroughly to combine.

  6. 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 overtop for garnish.

  7. 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, about 1 minute. Then add the soy sauce and sambal, and cook for an additional minute, before removing from the heat.

  8. To serve, divide the components into bowls, serving it together with some ripe avocado. Enjoy!

Notes

Storage: best if enjoyed immediately. The potatoes, egg salad, and garlic spinach can be stored separately in an air-tight container in the fridge for up to 3 days.

Did You Try This Recipe?

Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

❤ Sadia

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