This vegan Egg and Bacon bowl is made up of crispy, smoked, sweet and salty maple bacon and a big fried, runny-in-the-middle egg, all on top of a mound of roasted tomatoes, grilled mushrooms, creamy potato salad and a cheesy pumpkin yolk dressing.
No longer are those days where a vegan must miss their hearty cooked breakfast, those runny eggs, crispy bacon, baked beans, hash browns, mushrooms, tomatoes – drool. We can still continue with the eating of delicious food, just without the harming animals bit, which makes it all the more satisfying.
This Bowl is made up of two other recipes of mine plus a bit extra:
Questions about Egg and Bacon
How to make Egg and Bacon?
To make egg and bacon you will need tofu, vegan nacho cheese, maple syrup, rapeseed oil, smoked paprika, firm tofu and salt. To make the vegan egg, you will need to heat a little oil in a frying pan and add the sliced, firm tofu. Fry on each side for 2-3 minutes and remove from the pan. Using a spoon, spoon out a little of the tofu from the centre and fill with nacho cheese. For the vegan bacon, you will need to add all ingredients to the firm tofu slices and marinade for a few minutes. Heat a frying pan or skillet and fry the bacon rashes on each side for 3-4 minutes unitl golden brown and crispy.
How to make a Salad?
To make this salad bowl, you will need lettuce, tomatoes, mushrooms, potatoes and mayonnaise. Add a little oil to the tomatoes and roast for 30 minutes. In a pan, heat a little oil and fry the mushrooms around 15 minutes until browned. Boil the potatoes and add the mayonnaise to make a creamy potato salad. In a large bowl, add the lettuce then assemble all ingredients on top. Add a dressing of you choice and serve.
This Egg and Bacon is…
- Made with tofu
More Recipes to Try…
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Egg and Bacon Recipe
Vegan Egg and Bacon
- 200 g smoked tofu sliced thinly into strips
- 1 tbsp maple syrup
- 1 tbsp vegetable oil
- 1 tsp salt
- Oil to fry
- 400 g firm tofu
- 6 tbsp vegan nacho cheese
- Oil to fry
- Mix the syrup, oil and salt.
- Brush the smoked slices with the marinade and fry for 1 minute either side.
- For the egg, cut the tofu into 6 slices.
- Fry on either side before removing from the frying pan.
- Using a melon scoop, carefully scoop out a small round from the centre of the tofu slice, ensuring not to pierce all the way through.
- Spoon the nacho cheese into each groove made in the centre of the tofu.
Made this Egg and Bacon Recipe?
If you had a go at this salad bowl free to give me a shout on Instagram at @food_flaneur – would love to see your pics!