Vegan Smoked Salmon Breakfast Bowl

August 23, 2017
Vegan Smoked Salmon Breakfast Bowl

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!

Vegan Smoked Salmon Breakfast Bowl

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.

Vegan Smoked Salmon Breakfast Bowl

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.

Vegan Smoked Salmon Breakfast Bowl

We don’t have too many breakfast recipes here on our blog, but we do have an Antipasto Scrambled Tofu, a Vegan French Toast and Santa’s Merry Muesli which you can try out too!

Vegan Smoked Salmon Breakfast Bowl

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.


Vegan Smoked Salmon Breakfast Bowl
Vegan Smoked Salmon Breakfast Bowl

This is one of the tastiest and satisfying breakfasts you'll ever have! Try out our Vegan Smoked Salmon Breakfast bowl this weekend! 

Servings: 2 people
Scrambled Tofu
  • 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
Garlic Herb Mushrooms
  • 6-7 mushrooms I used a mix of swiss brown and other mushrooms
  • 1 Tbsp coconut oil
  • 1 clove garlic
  • handful of fresh parsley
Carrot Lox:
  • 2 carrots peeled
  • 3 Tbsp olive oil
  • 1 tsp liquid smoke
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp peppercorns
  • Generous sprig of fresh dill
To Serve:
  • 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
For the Scrambled Tofu:
  1. 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. 

For the Garlic Mushrooms:
  1. 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. 

For the Carrot Lox:
  1. 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. 

To Serve:
  1. Roast the cherry tomatoes in the oven for 10 minutes until soft. 

  2. 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. 

  3. 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! 

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  • Reply Lyndle November 7, 2017 at 12:38 pm

    I’ve just discovered you guys! I’m loooking forward to seeing you at WVD! Your rocky road recipe looks AMAZING!

    • Reply Katie November 7, 2017 at 7:31 pm

      Aaaw thanks Lyndle! The rocky road is so good! Come and say hi at WVD!! Looking forward to it!

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