Vegan Breakfast Classic Recipe

Name: Gocha's Breakfast Bars Vegan Breakfast Classic Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 slices gluten-free, vegan sandwich bread; 3 slices vegan bacon strips (store-bought or homemade tempeh bacon); 100 g firm extra-firm tofu (or chickpea flour mix for egg-like texture); 2 tbsp unsweetened plant milk (soy or oat); 1 tsp turmeric; 1 tsp black salt (kala namak) for eggy flavor; 1 tbsp nutritional yeast; 0.25 tsp ground black pepper; 1 tsp olive oil (or neutral oil) for cooking; 2 tbsp vegan shredded cheese (melting variety); 1 tsp vegan butter or olive oil for toasting bread; 0.25 tsp salt; 1 tsp fresh chives or parsley, finely chopped (optional); 1 portion mixed greens salad with lemon vinaigrette; 150 g roasted potato wedges; 1 portion fresh fruit cup

Inspired by Gocha's Breakfast Bar

Time25m

Serves1

A vegan bacon, egg and cheese on a gluten and vegan free bread toasted and layered with vegan bacon, creamy egg plant based scrambled eggs topped with melted vegan cheese. Choice of side.

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Ingredients

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Sandwich

2 slices gluten-free, vegan sandwich bread

3 slices vegan bacon strips (store-bought or homemade tempeh bacon)

3 1/2 oz (100 g) firm extra-firm tofu (or chickpea flour mix for egg-like texture)

2 tbsp unsweetened plant milk (soy or oat)

1 tsp turmeric

1 tsp black salt (kala namak) for eggy flavor

1 tbsp nutritional yeast

1/4 tsp ground black pepper

1 tsp olive oil (or neutral oil) for cooking

2 tbsp vegan shredded cheese (melting variety)

1 tsp vegan butter or olive oil for toasting bread

1/4 tsp Celtic sea salt

1 tsp fresh chives or parsley, finely chopped (optional)

Optional Sides (choose one)

1 portion mixed greens salad with lemon vinaigrette

5.29 oz (150 g) roasted potato wedges

1 portion fresh fruit cup

Method

Prepare Vegan Bacon

Cook bacon

Heat a nonstick skillet over medium heat. Add the vegan bacon strips and cook 2–3 minutes per side until browned and slightly crisp. If using tempeh bacon, brush with 1 tsp maple syrup and a dash of soy or tamari before cooking for extra color. Remove to a plate and keep warm.

Make Plant-Based Scrambled 'Eggs'

Crumble tofu or prepare chickpea mix

If using tofu: press briefly to remove excess water, then crumble 100 g into bite-sized pieces with your hands or a fork. If using chickpea flour: whisk 30 g chickpea flour with 2 tbsp plant milk, 30 ml water and a pinch of salt until smooth.

Season mixture

In a small bowl combine the crumbled tofu (or chickpea batter) with 1 tsp turmeric, 1 tsp black salt (kala namak), 1 tbsp nutritional yeast, 0.25 tsp black pepper, 0.25 tsp regular salt and 2 tbsp plant milk (add extra to chickpea batter if needed). Stir until evenly colored and seasoned. Fold in 1 tsp chopped chives or parsley if using.

Cook scramble

Heat 1 tsp olive oil in a nonstick skillet over medium-low. Add the seasoned tofu or chickpea mixture and cook gently, stirring frequently, 4–6 minutes until heated through, slightly golden in places and set but still moist. Adjust seasoning to taste. Remove from heat.

Assemble and Toast Sandwich

Prepare bread

Lightly spread 1 tsp vegan butter (or brush oil) on the outside of both bread slices. Preheat a skillet or sandwich press over medium heat.

Layer ingredients

Place one bread slice buttered side down on the skillet. Immediately add the cooked vegan bacon strips in a single layer, then spoon the warm plant-based scramble on top, spreading evenly. Sprinkle 2 tbsp shredded vegan cheese over the scramble.

Melt cheese and toast

Top with the second bread slice buttered side up. Cover the skillet with a lid (or close the sandwich press) and toast 2–4 minutes per side over medium heat until the bread is golden and the vegan cheese has softened/melted. Flip carefully once; if cheese needs more melting, lower heat and cover an extra 1–2 minutes.

Rest and slice

Transfer sandwich to a cutting board, let rest 1 minute, then slice in half. Serve immediately with the chosen side.

Prepare Optional Sides (quick guidance)

Mixed greens: toss handful of greens with 1 tsp lemon juice, 1 tsp olive oil, pinch of salt and pepper. Fruit cup: combine seasonal fruit, serve chilled. Roasted potato wedges: toss 150 g potato wedges with 1 tsp oil, pinch of salt and pepper and roast at 200°C/400°F for 20–25 minutes until crispy.