Three Easy Vegan Breakfast Ideas

I used to be so bad at breakfast. In fact, up until the past couple of years, I used to SKIP breakfast all together (*゚ロ゚). Now, most of the time, I have a very simple breakfast that is easy to pack for work the night before, but I love to spend a little bit of extra time and effort to have something good on the weekends. Today I’m sharing three of my favorite vegan breakfasts, that are really delicious and filling.


So here is the vegan version of the most “breakfast” thing ever- scrambled eggs! This tofu scramble is one of my favorite things to eat. It’s super protein and nutrient packed and an awesome way to start your day- and it looks strangely like eggs. The trick to transforming your tofu is to start with extra firm tofu, crumbled up, and a good blend of spices. The “secret” spice to give your tofu that yellow-ish eggy color is tumeric! While it’s not totally needed to make an awesome dish, it IS necessary to get that “look”. Other good spices are garlic powder, ground cumin, chili powder, nutritional yeast, salt, and LOTS of pepper! From there, you can add whatever you like- vegetables, like mushrooms, peppers, and onion, or other extras like beans, hot sauce, salsa, or vegan bacon or cheese!


Extra Firm Tofu

Vegetables- Mushrooms, Peppers, Onion, Garlic, Spinach

Spices– Tumeric, Garlic Powder, Ground Cumin, Chili Powder, Nutritional Yeast, Salt and Pepper

Extras- Black beans, Hot Sauce, Salsa, Tomatoes, Vegan Bacon, Vegan Cheese


You can’t get more simple and delicious than this! Rice cakes are so incredibly versatile and the perfect vehicle for your favorite fruits, spreads, and toppings. These are the easiest to make ever, or you can get a little bit fancy with it, as I like to do sometimes. I start off with slathering on a whole bunch of almond butter, then add whatever fruits I have, and usually a little bit of agave, chopped nuts, and sometimes mini chocolate chips! I appreciate texture in foods, so I really enjoy the crunch of the rice cakes, the creamy nut butter, and some juicy fruits.


Plain or salted rice cakes

Nut butter – Peanut, Almond, etc

Fruit– Strawberries, Blueberries, Banana

Extras– Chopped Nuts, Chocolate Chips, Salt, Agave Nectar


I’ve heard some people expressing that they think smoothie bowls don’t make sense because, “Why not just have a smoothie?” Well the “point” of a smoothie bowl is to enjoy your smoothie with toppings! Again- it’s all about that nice texture. You’ll want about 1 cup of frozen fruit, and one banana, along with about 1/2 cup liquid for the base. Then you can blend in extras for taste and sweetness, such as nut butters, agave nectar, a date, maple syrup, or cacoa powder. From there, the sky is the limit for topping possibilities. I usually like to use blueberries, strawberries, chopped nuts, chia seeds, and sometimes granola. The more crunch, the better. I can’t remember where I heard it, but I’ve heard smoothies bowl described as a bowl of cereal- the smoothie being the “milk,” and the toppings, the “cereal.” I love a good smoothie bowl, and the fact that you can tailor it to your personal taste, and what you are in the mood for that day.


Fruits & Veggies– Berries, Banana, Dates, Mango, Kiwi, Apple, Greens, Carrot, etc.

Liquid– Non-dairy Milk, Fruit Juice, Vegan Yogurt, Coconut Water, Water

Sweetener/Flavoring– Nut Butter, Agave Nectar, Maple Syrup, Cacao Powder

Toppings– Chopped Nuts, Seeds- Chia, Sunflower, Pumpkin, Cereal, Granola, Fruit, or Dried Fruit


These are a few of my favorite, go-to breakfasts lately! All of them pretty easy, and totally customizable! I change how I make these every time, usually depending on what I have in the house at the time, and how much sweetness I’m feeling like. That’s all for now- more food soon!