Holy Wow. This Vegan Smoked Salmon Breakfast Bowl was a stunning and delicious breakfast! Took a little while to prepare, but what better way to start a lazy Saturday or Sunday!
We used the Vegan Smoked Salmon – Carrot Lox that we made a few posts back. It’s great on bagels too, and so fantastic in this recipe. I’ve posted the recipe for the Vegan Smoked Salmon below too so you have everything you need in this one post to make this yummy breakfast! It’s a good idea to make the Vegan Smoked Salmon the day before or even a few days before. You only need a spoonful or two for this recipe – so you’ll have lot’s leftover for other recipes. The combination of flavours in this recipe – from the garlic mushrooms and the scrambled tofu, to the cherry tomatoes and avocado -made it such a satisfying meal.
We used Bob’s Red Mill freekeh in this recipe which gave it a fantastic depth of flavour, but you could substitute with quinoa, couscous, or even some lovely crusty bread. If you like freekeh, we also have a Fresh Freekeh Salad with Yellow Beans and Cherry Tomatoes recipe that you might like to try too.
This Vegan Smoked Salmon Breakfast Bowl is definitely up there with one of the tastiest breakfasts I’ve ever had!
If you try out this recipe please let us know! We’d love to hear from you.
This is one of the tastiest and satisfying breakfasts you'll ever have! Try out our Vegan Smoked Salmon Breakfast bowl this weekend!
- 1 cup hard tofu
- 3/4 tsp turmeric
- 1/2 tsp black salt
- sprinkle of cumin powder
- 1/4 red onion
- pinch of chilli flakes
- 6-7 mushrooms I used a mix of swiss brown and other mushrooms
- 1 Tbsp coconut oil
- 1 clove garlic
- handful of fresh parsley
- 2 carrots peeled
- 3 Tbsp olive oil
- 1 tsp liquid smoke
- 1 Tbsp lemon juice
- 1 Tbsp salt
- 1/2 tsp peppercorns
- Generous sprig of fresh dill
- 1/2 fresh avocado
- 10 cherry tomatoes roasted
- 1 1/2 cups freekeh cooked
- handful of fresh spinach leaves
- micro greens or sprouts to serve
Add the tofu to a saucepan or fry pan and then add the rest of the ingredients and cook for 5 minutes until cooked through.
Add the coconut oil to a saucepan or fry pan, then add the mushrooms, garlic and parsley (or other herbs). Cook for 5 to 10 minutes until mushrooms are well cooked.
Preheat oven to 180℃. Peel carrots thinly using a standard peeler. Steam the carrots in a double boiler for 5 minutes. Then add these with all the other ingredients into a baking dish and mix well. Bake in the oven for around 15 minutes. Let cool and transfer to a container. You will not need all this carrot lox for this recipe - just a couple of spoonfuls in each bowl.
Roast the cherry tomatoes in the oven for 10 minutes until soft.
Place 1/2 to 1 cup of cooked freekeh in the middle of each bowl. Then arrange the spinach to one side of the freekeh. Add the cherry tomatoes, garlic mushrooms, scrambled tofu and vegan smoked salmon.
Cut the avocado in a fan shape and add it to the bowl - sprinkle with black sesame seeds if desired. Then top with microgreens. Enjoy!