Vegan Steak and Eggs Protein Breakfast Bowl
Vegan Steak and Eggs Protein Breakfast Bowl, made with Asian seasoned Beyond Meat vegan steak, tofu scrambled “egg”, quinoa, kimchi, spinach, and scallions. It’s savory, rich in umami, and absolutely packed with protein.
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Yes, we all know protein is important. Whether you are looking to get your sweat on at the gym or simply remain full and satisfied for hours, protein is your friend. So having an arsenal of protein rich recipes in your back pockets is definitely important. There are already many protein rich breakfast classics out there, so sometimes instead of reinventing the wheel, it’s fun to just convert it! This led me to this drool-worthy, vegan steak and eggs protein breakfast bowl!
That’s right, vegan steak and eggs! This vegan breakfast recipe is packed with protein and is a total flavor bomb! This is a perfect recipe for meal prep too. I love making a big batch of this baby at the beginning of the week to set myself up for easy, delicious, fueling breakfasts the rest of the week.
VEGAN STEAK
I cannot say enough good things about the flavor and texture of Beyond Meat steak tips. They really have absolutely nailed this vegan steak alternative! It has a wonderful, chewy texture that can char and crisp up really nicely with little effort. Untouched, the flavor is good and steak-like, but add a couple of the right additions to this vegan steak, and now you are really talking! Incredible! And did I mention it contains 21g of protein per serving?
For this vegan steak and egg recipe, I went with a bit of an Asian inspired flair, to pair with the kimchi. Only a few ingredients, and a TON of flavor.
I also sautéed onions, garlic and ginger with the vegan steak to bring even more flavor and texture to the table. These additions did not disappoint.
Not into using store bought vegan meat alternatives? Trade out the vegan steak for mushrooms. It may not offer nearly as much protein as the steak, but it will be delicious sautéed in this Asian inspired sauce and there is still plenty of protein in the quinoa and tofu.
TOFU SCRAMBLED “EGGS”
Tofu is an excellent vegan alternative for eggs. Tofu doesn’t have much flavor on its own. But by seasoning the tofu correctly you can really turn it into an incredibly flavorful source of vegan protein that tastes a lot like eggs! Tofu is not only a great source of protein, it is high in calcium and iron as well!
Whats the trick for giving tofu that eggy flavor? It’s a combo of nutritional yeast, soy sauce, ketchup and black salt….and turmeric powder for color! Most people are familiar with soy sauce, turmeric powder and ketchup of course, so I’ll skip explaining those. But nutritional yeast and black salt may have you scratching your head. Don’t worry, they are simple ingredients as well. Nutritional yeast is just that, a yeast. It can be found in most grocery stores in the vegan isle or easily online. In addition to having the ability to create a vegan cheesy and eggy flavor, nutritional yeast also contains a lot of vitamins.
Black salt is a salt used in a lot of Indian Cuisine. It is known for its sulfur, egg like flavor and smell, which makes it perfect when creating a vegan egg alternative. You can find this in your local Indian market or easily online. Not the end of the world if you can’t find this ingredient and skip it, but it really does help bring your tofu scramble closer to that eggy flavor.
KIMCHI
Kimchi is a stinky, spicy, delicious food! It is traditionally made in Korea and has been consumed for thousands of years. It consists of vegetables, often cabbage or Korean radish, that are covered in spices including ginger, garlic, gochugaru, and spring onion, then salted and fermented. Kimchi is loaded with probiotics, that are beneficial to digestion, absorption of nutrients, and overall gut health. Kimchi is definitely an acquired taste, but in my opinion it’s amazingly delicious and the perfect addition to many meals. Kimchi is a great addition for many healthy vegan recipes, especially vegan tacos.
QUINOA
Quinoa is an edible seed that is classified as a whole grain. It is high in protein and fiber. Actually, one cup of quinoa has about twice as much protein and 5 more grams of fiber than rice! So it’s an excellent way to keep you full for hours.
Quinoa is also a sponge when it comes to absorbing dressing or sauce, so it’s a little flavor powerhouse.
Best of all, if you cook quinoa correctly without over-cooking it, it can be mixed into a salad and stored for days without becoming soggy or weird.
For this particular quinoa recipe I kept it super simple and just added 1/2 of a vegan bouillon cube to the pot. There is so much flavor packed in the rest of this dish, that’s all that was necessary.
SPINACH
Spinach is delicious and a nutrient powerhouse, so its presence is always welcome for pretty much any dish as far as I’m concerned. But for this particular dish, it really helped brighten the dish, adding a nice freshness to this super savory recipe. Adding a touch of lemon to your spinach while cooking can really bring its brightness to the next level. Feel free to swap out spinach for kale or any dark leafy green.
MEAL PREP BREAKFAST RECIPE
As mentioned above, this is a perfect meal prep recipe. Simply cook all of the ingredients at the beginning of the week, double or triple the batch if needed, and you will be prepared for easy vegan breakfast for days!
Vegan Steak and Eggs Protein Breakfast Bowl
Ingredients
FOR QUIONA
- 2/3 cup quinoa I used tricolored quinoa
- 1 1/4 cups water
- 1/2 vegan bouillon cube I used Edwards and Son Not Chick'n
FOR STEAK
- 1 package of vegan Beyond Meat Steak Tips
- 1 tbsp olive oil
- 1/4 white onion, sliced into long strips
- 1 garlic clove, diced small
- 1/2 inch fresh ginger, grated
- 1 tbsp soy sauce
- 1/8 tsp 5 spice seasoning
- 1/2 tsp toasted sesame oil
- 1/2 tsp rice vinegar
- 1/2 tsp sugar
FOR TOFU SCRAMBLED "EGGS"
- 1 block Tofu, crumbled
- 1 tbsp olive oil
- 1/4 white onion, diced small
- 1 clove or garlic, diced small
- 1 tbsp ketchup
- 1 tbsp nutritional yeast
- 1/2 tsp soy sauce
- 1/4 tsp turmeric powder
- 1/8 tsp black salt
FOR SPINACH
- 11 oz fresh spinach
- 1 tsp toasted sesame oil
- 1/4 lemon, juiced
- 1/2 cup kimchi
Instructions
FOR QUINOA
- Place dried quinoa in a strainer and rinse quinoa
- In a pot, combine water, quinoa, and vegan bouillon cube. Cover with a tight lid
- Bring water to boil and then drop down to a simmer. Keep the lid on.
- Simmer for about 20-25 minutes, until all of the water is absorbed. Time may vary, so keep a good eye on it
- ***while quinoa is cooking, prep and cook the rest of the recipe
- Once water is absorbed, remove from heat. Remove lid and fluff. If you would like quinoa to be slightly more cooked, leave lid on longer
- Set aside
FOR STEAK
- Slice 1/4 of a white onion into long, thin pieces, set aside
- Dice 1 clove garlic into small pieces, set aside
- Place 1 tbsp olive oil in non-stick sauce pan. Add onions and cook over medium heat for about 5 minutes
- Add garlic and ginger. Cook for another 5 minutes. Make sure garlic does not burn. Turn down heat if needed.
- Onions should start to become translucent and a bit browned
- Add vegan steak and cook for another 5 minutes
- Add the remaining ingredients for the steak and mix thoroughly
- Continue cooking for another few minutes until steak is browned
- Remove from heat and set aside
FOR TOFU SCRAMBLED "EGGS"
- Dice 1/4 of a white onion into small pieces, set aside
- Cut garlic into small pieces, set aside
- In a non-stick skillet, add olive oil and onions. Cook over medium heat for about 5 minutes
- Add garlic and cook another 5 minutes. Do not allow garlic to burn, lower heat if needed
- Add crumbled tofu to the pan, mix thoroughly
- Add remaining ingredients for tofu scramble to the pan
- Mix and continue to cook for another minute
- Push tofu over to half of the pan so you can use the same skillet to cook the spinach. You may use a separate pan if desired, but I like to save on dishes
- Add fresh spinach to empty side of the pan
- Add oil and lemon. Remove from heat immediately so the spinach doesn't over cook. Set aside
PUT IT ALL TOGETHER
- Slice scallions and set aside. I like to cook everything at the same time using several pans, but if you cooked things one at a time, reheat any elements, such as the steak, before serving.
- Recipe makes 4 servings. I a bowl place 1/4 of the quinoa. Top with streak, tofu scramble, and spinach. Top with kimchi and scallions
- Like it spicy? This dish pairs nicely with sriracha hot sauce
