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Vegan Smoked Salmon Breakfast Bowl
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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
Ingredients
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
Instructions
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!