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Vegan 'Egg' Salad Breakfast Bowl
1 hr + 5 min
Breakfast
Main
Servings
Total
1 hr + 5 minPrep
15 minCook
50 minContains
soy
Swap out
gluten
Free from
peanut
tree nut
sesame
Ingredients
Roasted vegetables
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4medium potatoes, cut into 1 cm cubes
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1 Tbsp (15 mL)vegetable oil
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1 tsp (2 g)onion powder
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½ tsppaprika powder
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½ tspdried rosemary
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¼ tspsalt
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¼ tspground black pepper
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20cherry tomatoes, on the vine
Vegan "egg" salad
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1 tsp (5 mL)vegetable oil
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23 oz (650 g)firm tofu, pressed
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½ tspsalt
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¼ tspground turmeric
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¼ tspground black pepper
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1 tsp (2 g)curry powder
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1stalk green onion
Garlic spinach
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2 tsp (10 mL)vegetable oil
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6garlic cloves, minced
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10 cups (300 g)fresh spinach
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Serve with
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1avocado, quartered
Directions
- Preheat the oven to 390°F (200°C)*. Add the potatoes to a lined baking tray and drizzle over the oil. Toss to coat.
- Then sprinkle over the onion powder, paprika, rosemary, salt, and pepper. Toss again, then bake for 20 minutes.
- Remove from the oven, stir, and now add the vine of tomatoes to the tray to bake with the potatoes. Return to the oven for another 20 - 25 minutes, or until golden.
- Meanwhile, heat the oil in a large pan on medium-high. Crumble in the tofu with your hands. Cook for 5 - 7 minutes, stirring throughout. The aim is to get the tofu soft and spongy, but not too crispy.
- Then add in the salt, turmeric, and pepper. Cook for an additional 1 - 2 minutes while stirring so that the spices toast.
- Remove from the heat, and transfer the tofu to a bowl. Add in the mayo and curry powder, and stir well.
- Thinly slice the entire stalk of green onion. The white bottom part of the onion can be further minced and then stirred into the "egg" salad mixture. The sliced green part of the onion can be reserved for garnish.
- For the garlic spinach, heat the oil in a large pan on medium-high. When hot, add the garlic and cook until golden, about 4 - 5 minutes.
- Then add all the spinach, soy sauce, and sambal. Cook for another minute, or until the spinach is wilted.
- Serve each component of the meal in bowls, alongside some avocado. Enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Best if enjoyed immediately.
- The potatoes, egg salad, and garlic spinach can be stored separately in airtight containers in the fridge for up to 3 days.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 26%
• medium potato
Proteins 12%
• firm tofu
Fruits & Veggies 62%
• cherry tomatoes
• stalk green onion
• garlic clove
• fresh spinach
• avocado
Calcium
• firm tofu
Fat
• vegetable oil
• vegetable oil
• vegan mayonnaise
• vegetable oil
• avocado
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
C'était délicieux, j'ai même beaucoup aimé les épinards (miam l'ail grillé) alors que je n'aime pas trop en général ! J'ai juste échangé les tomates par des carottes puisque ce n'est pas de saison. Ça fait seulement quelques jours que j'utilise l'application et je me suis régalée tous les jours, merci PUL :D
This is one of my favorite vegan breakfast recipes of all time. Every component is delicious by itself, but combined, it's pretty amazing. I normally tweak recipes a lot but I made this as-is just to make sure I was experiencing it as intended for the first time. Turns out, the way it was intended is awesome without modification. I only increased the amount of garlic and herbs/spices, but that was really minor. Not only did it taste great, but it was as aesthetically appealing as the photos above indicate. Thank you for sharing this recipe.
This is a wonderful recipe. Good for any meal.
This is the most delicious tofu egg salad I’ve ever had! I’ve been making this once a week since trying it and my husband says it’s his favorite meal. I mix it up a bit and add celery and a little diced onion into the salad, then put it in a wrap with avocado, cherry tomatoes, and an arugula salad dressed with lemon juice, olive oil, salt, pepper, and everything bagel sprinkle. Such an easy lunch and just amazingly delicious. Thanks for the fantastic recipe!
This is too tasty to be healthy 😂 So good! Anything with little roast potatoes is obviously top tier, but the tofu salad is delicious! The spinach, I could have eaten the four portions to myself, loved it with the sambal oelek and the roasted tomatoes made a nice sauce to top it off. Definitely worth the time to make this!
The paprika was the MVP of this recipe. Will definitely make again!
It's absolutely delicious. I will make it again.
So delicious! Easy to prep and make and full of flavor! I also like wrapping it into tortillas for easy grab and go lunch or breakfast
Loved it! It was so easy to prepare and the combination of ingredients were just perfect. A lot of flavour on it. Thanks so much.
I have so many things to say. First, the app! WOW. It’s so easy to use yet so much is packed here. It’s helped me with grocery list and recipes to follow, all in one place. I’m so impressed. Second, this is my first recipe I’ve made on PUL and I’m also impressed. Currently switching from dairy and meats and having a hard time choosing meals that are not only good, but have everything I need in them and aren’t cutting nutrients. The fact that I can put together a meal plan in just a few seconds telling me nutrients I’m getting, I am so shocked. Third, this meal was delicious. I not only had almost all the ingredients already but used seasonings I didn’t think I’d need. I was worried about how the tofu would taste (because I’ve never been a fan) and I scraped the plate! Thank you so much for these new ideas and making vegan food taste amazing!
My first recipe from PUL, a great way to have a healthy delicious meal. I'm a vegetarian so I adapted it to use real eggs.
Amazing combination of flavors and textures. I'm amazed. Thank you.
The vegan egg is fantastic! It also works well with any type of oven-baked vegetable.
Simple and delicious! I subbed the tofu egg salad with tofu scramble because I have some mayo haters in house 😛. I did use the curry powder, which was a nice change from our usual scramble. Loved the potatoes and spinach, and I’ve never done tomatoes in the oven like this! Will make again for sure.
This was delicious !
Although I really just got your recipe as an reference, as didn’t have tofu nor spinach.
So I skipped tofu and made scrambled eggs omitting curry, served it with the frozen squared baked potatoes that I put in the oven for 20m adding échalotes, garlic and cherry tomatoes to the oven and instead of spinach served with French baguette with avocado and crottin de chèvre goat cheese. So good !
And it took about 7 mins prep only plus 20 mins in oven :))
Will try next time with tofu. Any other greens you’d recommend instead of spinach to fry ?
Omg this was so so good wow its gone be a favoriete thing to eat
The best vegan “egg” salad I have ever made or tried anywhere!
It was amazing! You can leave out the vegan mayo if you don’t have it. I only had normal tomatoes, works fine if you slice it up.
so yummy!
I used the air fryer and it was quick to make! I used off the vine cherry tomatos and also used fresh herbs and lemon pepper. I feel so full and like I will be fuelled the rest of the day. My husband loves it too, feeling very excited to continue using this app. I prefer savoury breakfasts and this one is definitely going into my favourites.
This was a good dish but the oven time for the potatoes was too long for me. Mine were bordering on almost-burned out state. Next time, I think I will pop them out after the initial 20 mins (when they looked great) before putting the tomatoes in. I swapped the spinach for kale I had at home. I made this for one portion and it is really is fulfilling. I might tune down the ingredients a little for one portion next time as I now feel too stuffed! The dish does take some time to make but it is great for quiet weekend mornings. You can probably skip lunch with this breakfast dish. Loving the timers and step-by-step process on the App!
Love it! 😋
I made this for my daughter and son-in-law last Sunday for brunch. They have a 7 month old. I copied your presentation you could see the fatigue lift from their faces. Yes it is not an everyday breakfast but that’s the idea sit around a breakfast table laugh and plan out the day looking at and smelling beautiful food. I made my son-in-law laugh when I added some whole grain toast stating it’s egg salad I have only eaten it as a sandwich. This sparked a conversation about celery, onion, pickles and caper. I do have to say I am not use to the creaminess of the egg salad except in a sandwich but the substitute of roasted potatoes was a pleasant surprise. The garlicky spinach were subtle but strong, I doubled the garlic. The surprise were the roasted tomatoes excellent paring with roasted potatoes but almost overpowering for the egg salad. I think you can tell how our morning went. I can’t wait to do it again when I harvest my new potatoes and when my sun gold cherry tomatoes are ripe. In other words take the time plan it out and see how many silly laughs you’ll have on your day of rest.
Made it for Sunday breakfast. Absolutely amazing! The potatoes were so crispy and flavorful and everything just tasted heavenly 😋 😍
This was delicious. Thank you. Would definitely make it again.
Absolutely delicious!
This is my favorite of all time ! I’m doing this recipe at least every two weeks
Loved this recipe!
Thanks once more Sadia. This is another Hit :)
To whoever is reading this and wondering if they should try this recipe or not…get the pan and start cooking! I eat this almost every other day. It is delicious. I have not add the tomatoes but I can only imagine how I’m y it must taste like. Give it a try!
I made this with some friends, and we all enjoyed our breakfast. It's worth the effort. You end up eating your tummy full with delicious well out together dish. Try it out!
I eat the Tofu from this recipe at least twice a week only substituting parts of the mayo with jogurt and i can not get enough of it together with fried mushrooms and fresh cucumber. Its hella delicious :D Thanks for sharing this
Tofu scramble is so delicious. I recently had a tofu scramble in canggu Bali at a cafe called ‘I am vegan babe’. It tasted like chicken noddle soup. I was so disappointed and I don’t think anyones tofu scramble will compare to Pick up limes’ recipe. It just blows it out of the park. I could eat this all day long and I’m not even vegan, or vegetarian. This meal does take a little longer to prep so I’d save if for when you have time.
Every part of this is amazing , all together it’s incredible . So good! Already planning the next time I’m going to make it!
OMG this bowl is absolutely amazing! I literally licked my bowl clean afterwards. We will definitely be making this one regularly!
Really good. I like this way to cook spinache, easy and tasty ! The "egg" is nice and saucy enough!
Made this for breakfast and the flavors are perfect! Used a kale/cabbage/Brussels sprouts blend instead of spinach and it turned out wonderfully, this is going to be a staple in our home!
This looks delicious I'd love to make this to encourage us to start eating breakfast, however I really hate mayo so is there anything I could substitute it with? :D
Delicious! I really like this recipe! :)
My sister showed it to me and I have made it several times ever since.
Tasty, versatile and comforting!
I recommend.
I’ve made this several times now and just love it! It’s beautiful on the plate and tastes amazing, i love a drizzle of balsamic glaze over the greens and tomatoes. So grateful for this resource and the lovely way the recipes are presented with mouth watering pictures-I’m a huge fan of the PUL YouTube channel too!
This looks so good! I don't have any tofu at home right now, but definitely making this next time I go to the shops!
For the website I would really like to see some kind of meal plan of what you eat a week. You always make really big portions, so I assume you have a lot of leftovers. I only cook for myself so I would love to see what you do with leftovers and what you eat over a week.
Really looking forward to follow pick up limes and see where you go 😊
The vegan "egg" salad is mind-blowing! I'm utterly in love with this recipe. It goes extraordinarily well with the potatoes and tomatoes, which were sitting in my fridge for a couple of days, so I'm verily thankful I got to use them. I was in a rush, so I skipped the garlic spinach, but I will surely make the entire recipe next time. I haven't been this excited about eating something in a while! Thank you so so much, guys! You are wonderful!
Hi Sadia,
After a long day at work,I am a nurse. I made this recipe. It is so delicious .so scrumptious!
Thank you both.
Deb
This is my moms favorite breakfast, now I make it every time for her birthday breakfast! It’s super filling but it in the best way possible.
YUM! I made this as a breakfast for myself a few weeks ago and I loved it. Last night I realized that I'm in need of a grocery trip, but I had the ingredients for this recipe, though I only had sweet potatoes instead of white. I made this for myself and my boyfriend for dinner- it was beautiful, nutritious and really delicious! This is equally tasty using white or sweet potatoes. Very highly recommend!
I tried it yesterday, and ... SO GOOD! I loved the different colors, flavors, etc and knowing it’s a healthy lunch as un upgrade touch. In short, a great success to reproduce. But this time I would start by cooking spinach to eat salad as it was hot ;)
Maybe it isn’t a good idea to crown a winner of savoury breakfast recipes when I haven’t tried PUL’s burritos😅…
Nevertheless, this is so far my favourite savoury breakfast!!! Egg salads aren’t a thing here in Sweden: I would say non-existent, but second opinions are required👩🏻⚖️. But oh my Robin’s salad is awesome!!! I love how you’ve complemented it with so good textures and flavours: rustic and crunchy potatoes, sweet tomatoes, and umami packed spinach. I was definitely full and happy afterwards🤣
I made this yesterday and it’s soooo good! I struggle with breakfasts being boring, but I know I need to eat before going to work. This bowl was so visually pleasing and delicious! I have leftovers for this rainy Sunday morning!!
This vegan egg is absolutely fantastic! I eat it with potatoes, on bread or crackers or add it into a green or mixed salad. It is so flavourful and a great substitution for chicken eggs.
I really loved this recipe! My favorite parts were the rosemary and paprika on the potatoes and the amazing tomatoes, the soy sauce and garlic with the spinach (so creative), and I subbed chickpeas for tofu in the egg salad and it is amazing! So simple and easy :)
LOVE THIS!!! I loved egg salad before becoming vegan, I just thought I'd never find a good substitute for it.....now I have! This to me is even better than my favorite non-vegan version I use to make. Thank you so much for this!!
Love everything about this!! 💚 The egg salad blew my mind, and the garlic spinach in particular was delicious. I used mashed chickpeas for the egg salad instead of tofu because I was out, and it still tasted incredible! Took awhile to make but fully worth it. Lots of love and thank you PUL team!
This is delicious!! I've never been a huge fan of tofu scrambles, but this recipe is definitely making me change my mind! Love it!
Every part of this bowl is delicious. I especially love the garlic spinach.
You were the first one who introduced me to "tofu scramble". My hopes weren't high, since usually eggs & dairy products substitutes are not so good. I was so surprised by the final texture and taste! It was soooooo good. Next time I will be making it, I will use black salt instead of regular one. That should enhance the egg taste. :-)
LOVE this "egg salad"! It is easy to make, it is ready to enjoy in a jiffy and keeps really well for a couple of days.
I've made the full bowl - it's all so delicious! The potatoes are especially PERFECT! Best seasoning blend for potatoes. Highly recommend it all!
I only made the "egg" salad part of this and even though I'm normally not a big fan of egg salad (I can't even remember the last and maybe only time I've tried egg salad), both my fiance and I were pleasantly surprised!
Side note: going through your website to leave reviews has made me realize how much I've enjoyed and relied on your recipes to help with our plant-based journey. Without you, I'd be poking my fork at some sad salads and slightly regretting my plant-based journey. Not anymore!
I made this for my lunches last week, and I really loved the vegan "egg" salad! I would have never thought to whip it up that way. It was absolutely delicious!
Oh my goodness! I made this for breakfast and it was one of the best savory breakfasts I have ate since going vegan! Every taste bud is pleased! The egg salad is a new favourite as well and I am sure would convert a non-vegan. If you are looking for a sign to try, this is it!! Thank you for your incredibly beautiful tasting meals you create! Love from Canada <3
One of the most amazing breakfasts (although I ate it as a dinner because preparing it is more time consuming). The only thing I'd change would be to reduce or replace the mayo with more wholesome ingredients (I find the store brought vegan mayo completely disappointing).
One of the best breakfast dishes I ever had! Thank you so much for this recipe!
Just made the egg salad and it was easy and delicious. I'm chilling it in the fridge to use in sandwiches for lunch this week. Used firm tofu because that's what we had and the texture was good.