Vegan Eggs & Bacon

Savory breakfasts are a dime a dozen, but there's a certain art to creating your own meal, and making it vegan is just the beginning. This morning I had a delicious vegan egg and bacon breakfast that satisfied even the non-vegetarians in my family. Give this one a shot. I guarantee it will hit the spot. Plus, no cholesterol. Win!

Vegan Eggs & Bacon

Ingredients:

1 lb Tofu (medium, chopped into cubes)

3/4 cup Nutritional Yeast

1/4 chopped medium onion

Vegan Bacon (I used Lightlife Smart Bacon)

1/2 tbs Vegan Butter (I used Earth Balance)

salt & pepper to taste

Pan-fried Potatoes:

5 medium sized potatoes

Italian Seasoning

Dill, dried herb

Salt & Pepper to taste

**Optional**

2 cups fresh Spinach

1 cup Cherry Tomatoes 

Basil for garnish

Vegan Artisan Bread

Directions:

Tofu

Heat medium-sized skillet in medium heat. Chop onion while butter melts. Place onion on skillet and let it become clear, almost caramelized. Add spinach and let it wilt. Add salt and pepper. Remove as much liquid from the tofu as possible, and cut into cubes. Add to skillet along with nutritional yeast. Add salt and pepper to taste. Let it simmer for about 5 minutes, plate and garnish with cherry tomatoes and basil. Done!

Pan-fried Potatoes

Coat skillet with olive oil. Heat in medium heat. Cube potatoes (I leave the skin on). Add to skillet and let it do it's thing. Mix the potato and make sure it is coated with the olive oil used to coat skillet. Add herbs, salt and pepper. Make sure you move around the potatoes as to not burn them. Remove from heat once they look golden brown.

Cook bacon as directed on the box. Enjoy with a slice of artisan bread.

This "egg & bacon" breakfast was easy, delicious, and guilt-free. The nutritional yeast gives the tofu a cheesy/eggy taste that is not overpowering and even though I don't like the taste of egg, I found I loved this recipe. Give it a shot and feel free to make any changes you desire.

Enjoy!