top of page

Healthy Vegan Breakfast Recipes to Start Your Day Right

Tofu Scramble

Yield: 4 servings


1(14-ounce) block extra-firm tofu

1 tbsp tamari

2 tbsp olive oil

½ medium onion, diced

1 roma tomato, diced

1 cup mushrooms, sliced

½ cup spinach, roughly chopped

½ tsp ground turmeric

½ tsp ground cumin

Kosher salt and black pepper (to taste)


  1. Cut the block of tofu in half. Pat both pieces dry and wrap in paper towels. Press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu to remove excess moisture. Then cut into small blocks.

  2. In a measuring cup or bowl, combine the soy sauce, turmeric, and cumin with 2 tablespoons water.

  3. Heat the oil in a medium skillet over medium-high. Add in the onions and cook until fragrant.

  4. Add in the mushrooms and cook until the mushrooms are lightly brown on both sides.

  5. While the mushrooms are cooking, unwrap the tofu and season on all sides with salt and pepper.

  6. Add the tofu blocks and cook until golden brown and crisp (about 6 minutes), flipping the tofu halfway through.

  7. Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the tomatoes, spinach, and the seasoning mixture. Cook, stirring and continuing to break up the tofu until the spinach is dark green and soft. Serve immediately.

Apple Pie Oatmeal

Yield: 1 serving


½ green apple, cubed and peeled

1 Tbsp agave syrup (or sweetener of choice)

¼ tbsp unsalted vegan butter

¼ vegan milk of choice

½ cup oats

1 cup water

pinch of nutmeg

pinch of ginger

¾ tsp cinnamon


  1. In a medium saucepan, melt the butter over medium-high heat. Add the apples, agave, spices, and salt. Cook for 2-3 minutes until the apples are softened.

  2. Pour in the water, turning the heat up to high. Bring to a low boil.

  3. Add the oats and reduce the heat to medium/medium high. Cook, stirring occasionally for 3-5 minutes.

  4. Continue cooking until most of the liquid is absorbed. Remove from heat and pour into serving bowl. Stir in the vegan milk until desired consistency.

Breakfast Hash

Yield: 4 servings


3 Medium Potatoes

2-3 Tbsp Olive Oil

1 Yellow Onion

1 Bell Pepper

1 Zucchini

2 handfuls spinach

8 oz. Mushrooms

1 Tsp fresh rosemary, roughly chopped

1/2 Tsp Garlic Powder

1/2 tsp Onion Powder

1/2 Tsp Cumin Powder

1/2 Tsp Paprika

Salt and Pepper to Top


  1. Add oil to a large pan over medium heat and add diced potatoes. Stir potatoes and oil together, cooking for about 10 minutes or until they begin to crisp and are softer.

  2. Chop the remaining ingredients into bite-sized pieces and add to the pan along with the spices. Stir and continue cooking for 5-10 minutes, or until veggies are soft.

  3. Serve with toppings of choice!


bottom of page