A question I get all the time from friends of mine who are trying to transition to a plant-based diet is the one about the vegan breakfast.  As a lover of all things breakfast and brunch, giving up scrambled eggs, toasty bagels with cream cheese and buttery breakfast potatoes caused me actually heartbreak… until I realized that all of my favorite breakfast foods could be deliciously made vegan!  This simple recipe for cheesy miso tofu scramble and garlic-y coconut oil breakfast potatoes is a life saver.  The best part is they are so easy to make and take less than a half hour!  There’s just no beating that.easy vegan breakfast4

I couldn’t resist giving a shout-out to my new favorite dairy-free cream cheese, so I added a toasty everything bagel with a “schmear” of Kite Hill, some sliced tomato, red onion avocado and sprouts. Easy Vegan Breakfast

Easy Vegan Breakfast3



  • 3 Big Yukon Gold Potatoes, Washed
  • 2 TBSP Coconut Oil
  • 2 tsp Rosemary
  • 2 tsp Minced Garlic
  • dash salt and pepper
  • 1 Block Tofu
  • 1 tsp Coconut Oil
  • 3 TBSP Nutritional Yeast
  • 1 TBSP White Miso
  • Bagel
  • Kite Hill Cream Cheese
  • Tomato
  • Red Onion
  • Avocado
  • Sprouts


  1. Preheat oven to 425 F
  2. Line a baking sheet with parchment paper
  3. Cut potatoes with skin into bit sized wedges
  4. In a bowl, toss with coconut oil, rosemary, garlic, salt and pepper
  5. Bake on prepared sheet for 25-30 minutes, flipping half-way through
  6. While potatoes are in the oven, drain tofu and pat dry
  7. Preheat non-stick pan on medium heat with 1 tsp coconut oil
  8. Mash tofu and add to pan
  9. Add nutritional yeast and miso, stirring frequently
  10. increase heat and allow tofu to brown and heat throughout
  11. Prepare bagel

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Jamie Blum-Marciano

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