Breakfast for dinner provides a break from traditional dinner fare and can be a fun and easy way to switch up your routine. This healthy Vegan Breakfast Bowl is packed with protein and veggies. It's served with an flavorful creamy chipotle sauce. Meal prep this recipe for a budget-friendly breakfast, lunch or dinner.
With egg prices soaring right now, tofu scramble is a tasty plant-based egg substitute that's healthier, cheaper, and tastes surprisingly egg-like! It's also an excellent source of plant-based protein, and heart healthy fats. Baked crispy potato bites are a healthier option than traditional hash browns and make this meal very satisfying.
- Super-firm, extra-firm or firm tofu all work in this recipe. Press the tofu between the layers of a kitchen or paper towel for about 10 minutes and pat dry. (Note: super firm tofu is pre-pressed.)
- Nutritional yeast is essential for getting a realistic tofu scramble that truly tastes like egg! It helps replicate that eggy and cheesy umami flavor. It also adds vitamin B12, and additional protein.
- Yukon Gold potatoes have a dense, creamy texture and a rich, buttery flavor.
- Turmeric gives the tofu a yellow color resembling scrambled eggs.
- Optional: Kala namak (Indian black salt) gives tofu an egg-like flavor, similar to the yolk of a hard-boiled egg. If you have this ingredient, I highly recommend getting your hands on some.
- Chipotle sauce takes this Healthy Vegan Breakfast Bowl to the next level.
See recipe card for quantities.
Bell Pepper - Instead of bell pepper, you can use veggies you have on hand. Cabbage, red onion, cauliflower, and broccoli are good substitutes.
Potatoes - use sweet potatoes instead as desired
Step 1. Transfer the tofu to a large rimmed baking sheet. Mix the tamari, nutritional yeast, garlic powder, onion powder, and turmeric in a medium bowl. Transfer the marinade to the baking sheet and toss the tofu until evenly coated. Add a drizzle of olive oil. Toss to coat.
Step 2. Bake the tofu for about 20 minutes, or until golden brown and crispy.
Step 3. Transfer the potato to a large baking sheet. Add a drizzle of olive oil, garlic powder, onion powder, smoked paprika, and oregano. Toss to coat. Bake the potatoes for about 25 minutes, or until the potatoes are just fork tender.
Step 4. Transfer the bell peppers and onion to a large baking sheet. Add a drizzle of olive oil, garlic powder, onion powder, smoked paprika, and oregano. Toss to coat. Roast with the tofu and potatoes until golden brown.
Make chipotle sauce: Meanwhile, blend the yogurt, chipotle peppers, adobo sauce, lime juice, garlic, and maple syrup until smooth. Drizzle the desired amount of your Healthy Vegan Breakfast Bowl for serving.
💡 Expert Tips
Don't overcrowd the potatoes, tofu or veggies on the baking sheets or they won't brown. Use more baking sheets as needed.
Storage - Refrigerate the Healthy Vegan Breakfast Bowl components in separate containers for up to 5 days. Reheat in the oven at 400ºF for about 10 minutes, or in the microwave.
🙋🏽♀️ Recipe FAQs
Vegan protein smoothie
Overnight oats with hemp seeds, chia seeds and protein powder
Vegan protein pancakes
Chia seeds pudding
Breakfast bowl with tempeh and quinoa
Berry and chia pudding
Vegan protein smoothie
Tofu and veggie scramble
Vegan breakfast bowl with tempeh bacon
Remember that weight loss is about creating a calorie deficit, so be mindful of portion sizes and overall calorie intake, even with healthy options.
Vegan breakfast burritos
Vegan breakfast sandwich with whole wheat English muffin or a bagel filled with avocado, tomato, and tempeh bacon or sausage
🍽 Related Recipes
👩🏽🍳 Made This Recipe?
Share your Healthy Vegan Breakfast Bowl creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
Healthy Vegan Breakfast Bowl
- 16 ounces extra firm tofu (or pre-pressed super firm)
- 3 tablespoons tamari or soy sauce (preferably low sodium)
- 3 tablespoons nutritional yeast (preferably fortified)
- 4 ½ teaspoons garlic powder
- 3 teaspoons onion powder
- Pinch of turmeric
- Drizzle of olive oil
- 5 medium Yukon Gold potatoes (about 1 ½ pounds), cut into ¾-inch pieces
- 1 large green bell pepper thinly sliced
- 1 large red bell pepper thinly sliced
- 1 medium white onion thinly sliced
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- 5.3 ounces unsweetened cashew yogurt
- 2 chipotle peppers in adobo sauce
- 1 teaspoon adobo sauce (from the can of chipotle peppers)
- 1 lime juice
- 1 clove garlic
- 1 teaspoon maple syrup or to taste
- Preheat the oven to 420ºF.
- Prepare the tofu: Transfer the tofu to a large rimmed baking sheet. Mix the tamari, nutritional yeast, 2 ½ teaspoons garlic powder, 1 teaspoon onion powder, and turmeric in a medium bowl. Transfer the marinade to the baking sheet and toss the tofu until evenly coated. Add a drizzle of olive oil. Toss to coat.
- Prepare the potatoes: Transfer the potato to a large baking sheet. Add a drizzle of olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 teaspoon oregano. Toss to coat.
- Prepare the veggies: Transfer the bell peppers and onion to a large baking sheet. Add a drizzle of olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 teaspoon oregano. Toss to coat.
- Bake the tofu, potatoes, and veggies for about 25 minutes, or until the potatoes are just fork tender, and the tofu and veggies are golden brown.
- Make chipotle sauce: Meanwhile, blend the yogurt, chipotle peppers, adobo sauce, lime juice, garlic, and maple syrup until smooth.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.