Vegan Breakfast Bowl Recipe
Vegan eggs, chorizo, onions, tomato, roasted red peppers, spinach, potato topped with salsa verde and shredded vegan mozzarella
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegan Breakfast Bowl Ingredients
Method
Preparation Instructions
- 1
Prepare the Potato
Peel and dice the potato into small cubes. Boil in salted water for about 10-15 minutes or until tender. Drain and set aside.
- 2
Cook the Tofu
Crumble the firm tofu into a bowl and season with turmeric, garlic powder, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the crumbled tofu and cook for about 5-7 minutes until heated through and slightly golden.
- 3
Sauté the Vegetables
In the same skillet, add another tablespoon of olive oil. Sauté the diced onion until translucent. Then, add the diced tomato, roasted red peppers, and spinach. Cook for an additional 3-4 minutes until the spinach wilts.
- 4
Add the Vegan Chorizo
Add the vegan chorizo to the skillet and cook for another 5 minutes until everything is heated and well combined.
- 5
Combine and Serve
In a large bowl, combine the cooked potato, tofu mixture, and chorizo mixture. Top with salsa verde and shredded vegan mozzarella before serving.
