3 High Protein Vegan Breakfast

Woohoo! A recipe post!

Yes, its been a loooong time coming. Don’t worry, momma Cheng is back in the kitchen.

I was looking to try out some high protein vegan breakfast alternatives to fill the egg sized hole in my belly, and many of you guys asked me to share my favorite recipes.

I found eggs to be such a great option for me because they are high in protein, low carb, and can be made in literally 2 minutes. OH, and theyre customizable to literally WHATEVER ingredients you have on hand.

And they’re super yummy.

OMG I LOVE EGGS.

(ok, breathe Cheng).

Anyway, in my quest to find a high protein vegan breakfast that satisfied me as much as eggs did, I came up with three recipes that I am now obsessed with, and will make time and time again.


I’ve found that with breakfasts like this, you definitely have to prepare a little bit more in advance. The overnight oats recipe needs time to chill. The tofu recipe needs a sauce to be mixed together before hand. It’s not as easy as slapping a couple eggs in a frying pan and mashing up an avocado.

I know there is a bunch of controversy around soy products – I literally mentioned once in an Instagram story that I drank soy milk in coffee, and got like a thousand replies about how I need to switch to almond (which I do drink, btw).

The first two recipes are soy based – tofu and tempeh. But for the readers who want something not soy based, I’ve also got an amazingly simple chia & oats recipe that you will love.

three high protein vegan breakfasts

Breakfast #1: Tofu Scramble

17 grams protein

Ingredients:
⅓ block extra firm tofu
5-6 Boiled baby potatoes
¼ c red onion chopped
Big bunch of kale (it shrinks as you cook it)

Sauce:
½ tsp salt
1 tsp garlic powder
½ tsp turmeric
¼ tsp chili powder *SPICY*
1 tsp cumin
1-2 tbsp water

Method: Mix the sauce ingredients together and set aside. With a fork, cut the tofu until it resembles scrambled egg sized pieces. In a medium sized pan, heat up olive oil on medium heat. Add the onions and cook for 5 minutes. Add in the potatoes and kale and cook for another 5. Move to one side of the pan, and add a little bit more olive oil. Add the tofu and let cook for 3-5 minutes. Pour over the sauce and use the spatula to make sure the tofu is covered all over. Cook for another 3-5 minutes and then serve.

Breakfast #2: Tempeh Brussel Sprout Hash

16 grams protein

Ingredients:
⅓ block tempeh
¼ c red onion
~ 8 brussel sprouts
1/2 avocado

Sauce:
2 tbsp balsamic vinegar
1 tsp garlic powder
½ tsp paprika
1 tsp dijon mustard
1 tsp maple syrup

Method: Mix the sauce ingredients together and set aside. Cut up the brussel sprouts into fine pieces. Repeat with the red onion and the tempeh. In a medium sized pan, heat up olive oil on medium heat. Add the onions and cook for 5 minutes. Add in the brussel sprouts and tempeh and cook for about 10 minutes. Add a small amount of water if you desire, to soften the sprouts. Add in the sauce and mix thoroughly. Cook for another 2-3 minutes and then plate. Serve with avocado.

three high protein vegan breakfasts

Breakfast #3: Chia Overnight Oats

16 grams protein

Ingredients:
½ cup nut milk
¼ c oats
2 tbsp chia seeds
1 heaping tbsp peanut butter
1 tsp maple syrup

Toppings:
Anything! Berries, kiwis, sliced almonds, hemp seeds, coconut flakes, etc etc

Method: Mix all of the ingredients together in a small bowl. Cover with plastic wrap and set in the fridge for at least 2 hours (I usually do overnight). In the morning, top with anything you like! I did raspberries, kiwis, and this musli.

three high protein vegan breakfasts

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