These vegan loaded baked potatoes are covered and smothered in a cheesy, bacon-y tofu scramble and lots of delicious toppings!
Table of Contents
This vegan loaded breakfast potato recipe was actually Dave's idea, and I am so excited to share it with you! It's a breakfast-oriented loaded baked potato, and I am obsessed.
While the potatoes bake in the oven, make your cheesy, bacon-y tofu scramble. When the potatoes are ready, put it all together and devour!
Serve these loaded vegan breakfast potatoes for breakfast or brunch. Or, they make a delicious breakfast-for-dinner situation!
💖 Why You'll Love this Recipe
- loaded baked potatoes with a breakfast-y twist
- easy to make with simple ingredients
- versatile! Swap the tofu scramble for Just Egg, use vegan sausage instead of bacon, mix and match veggies, etc.
- naturally gluten-free and nut-free
✓ Ingredients and Substitutions
- russet potatoes - Sometimes called Idaho potatoes, russets are ideal for making loaded baked potatoes. You can also do a sweet potato! For a sweet potato, bake at 400° F for 45 to 60 minutes, depending on the size of the potato.
- oil - To help the potato skin crisp and to make the tofu scramble.
- veggies - You'll start with some sautéed onion and later add some small broccoli florets. We are topping the potatoes and scramble with some chopped green onions. You can add other veggies to the scramble, if you like, like mushrooms, zucchini, bell pepper, etc. Just cook until they're al dente.
- tofu - The base for your scramble. If you want to use Just Egg instead, you can omit the black salt and just use regular salt to taste.
- vegan bacon - You can either sauté chopped vegan bacon strips with the onion or use vegan bacon bits, many of which are accidentally vegan. Choose gluten-free and/or soy-free, if needed.
- salt and spices - We are seasoning the scramble with nutritional yeast, garlic powder, onion powder, paprika or Kashmiri chili powder, and turmeric. After cooking, you mix in some black salt, which gives the scramble an eggy flavor. If you don't have black salt, you can use table salt and add it in with the spices instead.
- vegan cheese - I feel like vegan cheddar shreds give this the most conventional loaded baked potato vibes, but vegan mozzarella works well, too. Choose nut-free, if needed.
🔪 How to Make Breakfast-Style Vegan Loaded Baked Potatoes
Preheat the oven to 425° F and line your baking sheet with parchment paper.
Poke some holes into each potato with a fork, then rub each potato with about ¼ teaspoonof olive oil each. Sprinkle on salt, and arrange them on the baking sheet. Bake for 45 to 60 minutes, until they're fork-tender. Baking time will depend on your pan, oven, and the size of your potatoes. If you don't like crispy skin on your potatoes, you can wrap them in foil instead of lining the baking sheet.
When the potatoes are ready, slice them in half, and mash up the insides a little bit with a fork. You can add a little more olive oil or some vegan butter to the inside of the potato, if you like. I do like 😆
Meanwhile, heat the oil in a large frying pan on medium high heat. If you are using chopped up vegan bacon strips, add them now, as well. Once the oil is hot, add the onion and ¼ teaspoon of salt. Cook, stirring occasionally, until the onions turn translucent and the bacon is cooked.
Add the broccoli to the pan, and cook for a few minutes, until it turns bright green. Add splashes of water, if the pan gets dry.
Crumble the tofu directly into the pan, then add the bacon bits (if using), nutritional yeast, garlic powder, onion powder, paprika, and turmeric. Mix well and cook for a few more minutes, until the tofu turns yellow and starts to resemble an eggy scramble.
Sprinkle the vegan cheese on top, let it sit for 2 minutes or so, then mix it in to melt. Remove the pan from the heat, and sprinkle on the black salt. Mix well.
Divide the tofu scramble between the potatoes, top with green onion, and serve! immediately. You can serve with more bacon bits and extra vegan cheddar shreds, if you like. You can also add other toppings, like salsa, vegan sour cream, avocado, etc.
💡 Helpful Tips
- We want everything to be warm when we serve it, so start the tofu scramble cooking when the baked potatoes have around 20 minutes remaining.
- Black salt loses a lot of its sulphuric flavor if it's exposed to heat for a prolonged time, which is why we are mixing it in at the end.
🫙 Storage Directions
You can store these components separately or loaded up together for three to five days. Reheat in the oven or the microwave.
🍴 More Vegan Breakfast Ideas
📖 Recipe
Breakfast-Style Vegan Loaded Baked Potatoes
Ingredients
For the Baked Potatoes
- 4 russet potatoes
- ¾ teaspoon olive oil
- salt to taste
For the Bacon-y Tofu Scramble
- 1 tablespoon olive oil
- ½ cup chopped onion
- ¼ teaspoon salt
- 2 cups broccoli cut into small florets
- 14 ounces extra firm tofu drained
- 2 tablespoons vegan bacon bits If you want to use vegan bacon strips, cut them up (uncooked) and add the pieces to the pan along with the onions.
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika or Kashmiri chili powder or hot paprika or smoked paprika
- ½ teaspoon turmeric
- 1 cup vegan cheddar shreds or mozzarella, or a mix
For Finishing
- ½ teaspoon black salt If you don't have black salt, add ¼ teaspoon salt with the other spices instead.
- ¼ cup chopped green onion green and white parts
Instructions
Make the baked potatoes.
- Preheat the oven to 425° F and line your baking sheet with parchment paper.
- Poke some holes into each potato with a fork, then rub each potato with about ¼ teaspoon of olive oil each. Sprinkle on salt, and arrange them on the baking sheet. Bake for 45 to 60 minutes, until they're fork-tender. Baking time will depend on your pan, oven, and the size of your potatoes. If you don't like crispy skin on your potatoes, you can wrap them in foil instead of lining the baking sheet.
- When the potatoes are ready, slice them in half, and mash up the insides a little bit with a fork. You can add a little more olive oil or some vegan butter to the inside of the potato, if you like. I do like 😆
Meanwhile, make the tofu scramble.
- Heat the oil in a large frying pan on medium high heat. If you are using chopped up vegan bacon strips, add them now, as well. Once the oil is hot, add the onion and ¼ teaspoon of salt. Cook, stirring occasionally, until the onions turn translucent and the bacon is cooked.
- Add the broccoli to the pan, and cook for a few minutes, until it turns bright green. Add splashes of water, if the pan gets dry.
- Crumble the tofu directly into the pan, then add the bacon bits (if using), nutritional yeast, garlic powder, onion powder, paprika, and turmeric. Mix well and cook for a few more minutes, until the tofu turns yellow and starts to resemble an eggy scramble. Sprinkle the vegan cheese on top, let it sit for 2 minutes or so, then mix it in to melt.
- Remove the pan from the heat, and sprinkle on the black salt. Mix well.
- Divide the tofu scramble between the potatoes, top with green onion, and serve! immediately. You can serve with more bacon bits and extra vegan cheddar shreds, if you like. You can also add other toppings, like salsa, vegan sour cream, avocado, etc.
Got a question? Tried this recipe? Leave a reply!