Say what you will, breakfast is the most important meal of the day! Especially on the weekends, when you get to slow down your pace and actually sit down with your meal. If you’ve got 35 minutes on your hands, you’ve got time for a great vegan breakfast that the entire family can and will enjoy. And it won’t leave you with a million dishes to wash – always a bonus!
I’m talking about these all-in-one breakfast sheet pan bowls, of course. A well-seasoned tofu scramble with crispy potatoes, mushrooms and spinach, topped with avocado, sriracha and almond cheese crumble. Or, in short, the perfect weekend breakfast.
All-in-One Breakfast Sheet Pan Bowls
If you’re on a vegan diet but miss eggs in the morning, this breakfast is for you! The recipe comes from Epic Vegan Quick and Easy: Simple One-Pot and One-Pan Plant-Based Recipes, which is honestly a lifesaver. We’ve all flipped to vegan cookbooks only to find recipes that take too much time. But this one is different.
Author Dustin Harder serves as guide to all things vegan, showing us how to use straightforward ingredients and techniques to make every meal epic. No matter where you are on your food journey, you can create your own masterpieces by adding exciting flavors and textures for flavor-packed, plant-based meals.
Grab the recipe for breakfast sheet pan bowls below and get your copy of Epic Vegan Quick and Easy on amazon or at your local bookstore.
All-in-One Breakfast Sheet-Pan Bowls
Reprinted with permission from Epic Vegan Quick and Easy by Dustin Harder.
Sheet Pan Breakfast Bowls
- 4 cups frozen hash browns shredded
- Cooking spray
- 1½ teaspoons sea salt divided
- ½ teaspoon black pepper
- ½ teaspoon Old Bay Seasoning
- 1 block extra-firm tofu drained and crumbled
- ¼ cup nutritional yeast
- ½ teaspoon ground turmeric
- ½ teaspoon Himalayan black salt kala namak (optional)
- 1 red bell pepper roughly chopped
- ½ red onion thinly sliced
- 1 cup sliced baby bella or white button mushrooms
- 2 cups spinach chopped
- 4 scallions thinly sliced (optional)
Instant Almond Cheese Crumble
- 1 cup blanched almonds
- 1/2 lemon juice only
- 1/4 tsp sea salt
Preheat the oven to 415°F (213°C, or gas mark 7). Line a large sheet pan with parchment paper.
Add the potatoes to the sheet pan and spread in one layer. Spray with cooking spray and sprinkle with 1 teaspoon salt, pepper, and Old Bay. Toss until all the potatoes are coated, place in the oven, and bake for 10 minutes.
Remove the sheet pan from the oven, flip the potatoes, and move over to the left side of the sheet pan. Spray the sheet pan with cooking spray and add the tofu to the right of the potatoes. Sprinkle the tofu with the remaining ½ teaspoon salt, nutritional yeast, turmeric, and black salt (if using). Toss the tofu until the spices are evenly dispersed and push tofu to the center of the pan. Add the vegetables to the right of the scramble and spray everything with cooking spray.
Return to the oven and bake for 10 minutes. Flip everything and bake for 10 minutes, until the tofu has crisped slightly on the top, potatoes have darkened, and vegetables have shrunk slightly in size.
Remove the sheet pan from the oven and immediately sprinkle the spinach over the top of everything. Use a spatula to mix the spinach in until well dispersed, mixing everything together and wilting the spinach as it mixes in.
Divide the mixture among 4 bowls and garnish with scallions (if using). Create your epic with this dish by adding vegan sausage, sliced avocado, a drizzle of sriracha, and a sprinkle of store-bought everything bagel seasoning or Instant Almond Cheese Crumble.
Instant Almond Cheese Crumble
Add the almonds, lemon juice, and salt to a food processor. Process until fine and crumbly. This will keep for 1 month in an airtight container in the refrigerator.
Reuse a nutritional yeast shaker with a lid (just like a traditional Parmesan cheese shaker). Keep on hand as a staple in the refrigerator to use for soups, salads, and entrees when needed. Blanched almonds are almonds with the dark skins removed. You can buy them blanched already or boil them for 60 seconds and then run under cool water. The skins will be loose and you can pop the almonds out of the skin yourself.