Start your day off right with these easy and delicious plant-based breakfast recipes. From smoothie bowls to tofu scrambles, there's something for everyone!

Delicious and Nutritious Plant-Based Breakfast Ideas

Start Your Day the Plant-Based Way

Smoothie Bowls

Acai Berry Bowl

Green Smoothie Bowl

Chia Seed Pudding Bowl

Tofu Scrambles

Basic Tofu Scramble

Southwestern Tofu Scramble

Mediterranean Tofu Scramble

Pancakes and Waffles

Classic Vegan Pancakes

Gluten-Free Waffles

Banana Oat Pancakes

Toast Toppings

Avocado Toast

Peanut Butter and Banana Toast

Strawberry Almond Butter Toast

Breakfast Burritos

Vegan Breakfast Burrito

Tofu Breakfast Burrito

Sweet Potato Breakfast Burrito

Granola and Yogurt

Homemade Granola

Coconut Yogurt

Mixed Berry Yogurt Parfait

Breakfast Sandwiches

Vegan Breakfast Sandwich

Tofu Breakfast Sandwich

Tempeh Bacon Breakfast Sandwich

Oatmeal and Porridge

Basic Oatmeal

Chai Spiced Porridge

Pumpkin Spice Oatmeal

Plant-based Breakfast: Easy and Nutritious Vegan Recipes

1 frozen banana
1/2 cup frozen acai berries
1/2 cup frozen strawberries
1/2 cup almond milk
1 tbsp honey
Toppings: sliced banana, granola, chia seeds, honey

Ingredients:

1. Combine frozen banana, acai berries, strawberries, almond milk, and honey in a blender.
2. Blend until smooth and creamy.
3. Pour into a bowl and add desired toppings.
4. Enjoy!

Instructions:

1 frozen banana
1/2 cup frozen pineapple
1 cup spinach
1/2 cup almond milk
1 tbsp honey
Toppings: sliced banana, granola, chia seeds, honey

1. Combine frozen banana, pineapple, spinach, almond milk, and honey in a blender.
2. Blend until smooth and creamy.
3. Pour into a bowl and add desired toppings.
4. Enjoy!

1/2 cup chia seeds
2 cups almond milk
1 tbsp honey
1/2 tsp vanilla extract
Toppings: sliced banana, granola, berries, honey

1. In a mixing bowl, whisk together chia seeds, almond milk, honey, and vanilla extract.
2. Let it sit for 5 minutes, then stir again to prevent clumping.
3. Cover and refrigerate overnight.
4. In the morning, scoop the chia seed pudding into a bowl and add desired toppings.
5. Enjoy!

1 block (14 oz) of firm tofu, 1 tbsp olive oil, 1/2 onion, 1/2 bell pepper, salt and pepper to taste

Ingredients

1. Drain the tofu and press it to remove excess water. 
2. Heat up the olive oil in a pan and sauté the onion and bell pepper until softened. 
3. Crumble the tofu into the pan and cook for 5-7 minutes, stirring occasionally. 
4. Season with salt and pepper to taste.

Instructions

This basic tofu scramble can be customized with different veggies and spices. Add some mushrooms, spinach, or tomatoes for extra flavor and nutrients. You can also try adding some turmeric, nutritional yeast, or smoked paprika for a different flavor profile.

Customizations

1 block (14 oz) of firm tofu, 1 tbsp olive oil, 1/2 onion, 1/2 bell pepper, 1 jalapeño, 1/2 tsp ground cumin, 1/2 tsp chili powder, salt and pepper to taste

1. Drain the tofu and press it to remove excess water. 
2. Heat up the olive oil in a pan and sauté the onion, bell pepper, and jalapeño until softened. 
3. Crumble the tofu into the pan and cook for 5-7 minutes, stirring occasionally. 
4. Add the cumin, chili powder, and salt and pepper to taste. Cook for another 2-3 minutes.

This southwestern-style tofu scramble can also be customized to your liking. Try adding some black beans, corn, or diced tomatoes for extra flavor and nutrition. You can also top it with some avocado, salsa, or cilantro for a fresh and zesty twist.

1 block (14 oz) of firm tofu, 1 tbsp olive oil, 1/2 onion, 1/2 bell pepper, 1/2 cup cherry tomatoes, 1/2 tsp dried oregano, salt and pepper to taste

1. Drain the tofu and press it to remove excess water. 
2. Heat up the olive oil in a pan and sauté the onion and bell pepper until softened. 
3. Crumble the tofu into the pan and cook for 5-7 minutes, stirring occasionally. 
4. Add the cherry tomatoes, oregano, and salt and pepper to taste. Cook for another 2-3 minutes.

This Mediterranean-inspired tofu scramble can also be customized with different veggies and herbs. Try adding some spinach, artichoke hearts, or kalamata olives for extra flavor and nutrition. You can also top it with some feta cheese or tzatziki sauce for a creamy and tangy finish.

1 cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 cup non-dairy milk
2 tbsp vegetable oil
1 tsp vanilla extract

1. In a bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, whisk together the non-dairy milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick pan over medium heat.
5. Scoop 1/4 cup of batter onto the pan for each pancake.
6. Cook until the edges start to dry and bubbles form on the surface, then flip and cook for another minute.
7. Serve warm with your favorite toppings.

1 1/2 cups gluten-free all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 1/4 cups non-dairy milk
1/4 cup vegetable oil
1 tsp vanilla extract

1. In a bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
2. In another bowl, whisk together the non-dairy milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Preheat your waffle iron and lightly oil it.
5. Scoop 1/4 cup of batter onto the waffle iron for each waffle.
6. Cook until golden brown and crispy on the outside.
7. Serve warm with your favorite toppings.

1 cup rolled oats
1 ripe banana
1 tsp baking powder
1/4 tsp cinnamon
1/2 cup non-dairy milk
1 tsp vanilla extract
1 tbsp maple syrup

1. In a blender, blend together the rolled oats, banana, baking powder, and cinnamon until smooth.
2. Pour the mixture into a bowl and stir in the non-dairy milk, vanilla extract, and maple syrup.
3. Heat a non-stick pan over medium heat.
4. Scoop 1/4 cup of batter onto the pan for each pancake.
5. Cook until the edges start to dry and bubbles form on the surface, then flip and cook for another minute.
6. Serve warm with your favorite toppings.

2 slices of bread, 1 ripe avocado, 1/2 cup cherry tomatoes, 1 tbsp hemp seeds, salt and pepper to taste

1. Toast the bread to your desired level of crispiness. 
2. Mash the avocado in a bowl and spread it on the toasted bread. 
3. Cut the cherry tomatoes in half and place them on top of the avocado. 
4. Sprinkle hemp seeds over the top. 
5. Add salt and pepper to taste.

2 slices of bread, 2 tbsp peanut butter, 1 banana, sliced

1. Toast the bread to your desired level of crispiness. 
2. Spread the peanut butter on the toasted bread. 
3. Top with sliced banana.

2 slices of bread, 2 tbsp almond butter, 1/2 cup sliced strawberries

1. Toast the bread to your desired level of crispiness. 
2. Spread the almond butter on the toasted bread. 
3. Top with sliced strawberries.

1 tbsp olive oil
1/2 onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 cup black beans
1/2 cup corn
1/2 tsp cumin
1/2 tsp chili powder
Salt and pepper, to taste
4 large flour tortillas
1 avocado, sliced

1. In a large skillet, heat olive oil over medium heat. Add onion and peppers and sauté for 5-7 minutes, until softened.
2. Add black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes, until heated through.
3. Warm tortillas in the microwave or on the stovetop.
4. Assemble burritos by layering the veggie mixture and avocado slices in the center of each tortilla. Fold in the sides and roll up tightly.
5. Serve immediately and enjoy!

1 tbsp olive oil
1/2 onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 block firm tofu, crumbled
1/2 tsp cumin
1/2 tsp chili powder
Salt and pepper, to taste
4 large flour tortillas
1 avocado, sliced

1. In a large skillet, heat olive oil over medium heat. Add onion and peppers and sauté for 5-7 minutes, until softened.
2. Add crumbled tofu, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes, until heated through.
3. Warm tortillas in the microwave or on the stovetop.
4. Assemble burritos by layering the tofu mixture and avocado slices in the center of each tortilla. Fold in the sides and roll up tightly.
5. Serve immediately and enjoy!

1 tbsp olive oil
1 small sweet potato, peeled and diced
1/2 onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 tsp cumin
1/2 tsp chili powder
Salt and pepper, to taste
4 large flour tortillas
1 avocado, sliced

1. In a large skillet, heat olive oil over medium heat. Add sweet potato, onion, and peppers and sauté for 10-12 minutes, until sweet potato is tender.
2. Add cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes, until heated through.
3. Warm tortillas in the microwave or on the stovetop.
4. Assemble burritos by layering the sweet potato mixture and avocado slices in the center of each tortilla. Fold in the sides and roll up tightly.
5. Serve immediately and enjoy!

Ingredients:
- 3 cups rolled oats
- 1 cup nuts or seeds (such as almonds, pecans, or pumpkin seeds)
- 1/2 cup maple syrup or honey
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp sea salt

Instructions:
1. Preheat oven to 300°F.
2. In a large bowl, mix together oats, nuts or seeds, maple syrup or honey, melted coconut oil, vanilla extract, and sea salt.
3. Spread mixture evenly on a baking sheet lined with parchment paper.
4. Bake for 25-30 minutes, stirring halfway through, until golden brown.
5. Let cool completely on the baking sheet, then transfer to an airtight container.

This homemade granola is easy to make and perfect for topping off yogurt or smoothie bowls. Customize it with your favorite nuts, seeds, and dried fruit.

Ingredients:
- 2 cans full-fat coconut milk
- 2 probiotic capsules

Instructions:
1. Pour coconut milk into a clean glass jar.
2. Open probiotic capsules and add powder to coconut milk. Stir well.
3. Cover jar with a breathable cloth (like cheesecloth) and secure with a rubber band.
4. Place jar in a warm spot (like an oven with the light on) for 24-48 hours, until yogurt thickens.
5. Once yogurt has thickened, move jar to the refrigerator to cool.

This homemade coconut yogurt is vegan and dairy-free, and a great alternative to traditional dairy yogurt. Enjoy it on its own or with your favorite toppings!

Ingredients:
- 1 cup mixed berries (such as strawberries, blueberries, and raspberries)
- 1/2 cup plain or vanilla yogurt
- 1/4 cup homemade granola

Instructions:
1. Wash and chop berries.
2. In a glass or jar, layer yogurt, berries, and granola.
3. Repeat layers until glass or jar is full.
4. Enjoy immediately or store in the refrigerator for later.

This mixed berry yogurt parfait is a delicious and refreshing breakfast option. Customize it with your favorite fruits and toppings!

2 slices of whole wheat bread, 1/2 cup of sliced mushrooms, 1/4 cup of sliced avocado, 1/4 cup of sliced tomatoes, 1/4 cup of baby spinach leaves, 1 tbsp of vegan mayonnaise, 1 tbsp of Dijon mustard, salt and pepper to taste.

1. Toast the bread until it is golden brown. 
2. While the bread is toasting, heat a skillet over medium heat. 
3. Add the sliced mushrooms to the skillet and sauté for 3-5 minutes, or until they are tender. 
4. Spread the vegan mayonnaise and Dijon mustard on one slice of bread. 
5. Add the sautéed mushrooms, sliced avocado, sliced tomatoes, and baby spinach leaves on top of the vegan mayonnaise and Dijon mustard. 
6. Season with salt and pepper to taste. 
7. Top with the other slice of bread and serve immediately.

2 slices of whole wheat bread, 1/2 cup of crumbled tofu, 1/4 cup of sliced avocado, 1/4 cup of sliced tomatoes, 1/4 cup of baby spinach leaves, 1 tbsp of vegan mayonnaise, 1 tbsp of Dijon mustard, salt and pepper to taste.

1. Toast the bread until it is golden brown. 
2. While the bread is toasting, heat a skillet over medium heat. 
3. Add the crumbled tofu to the skillet and sauté for 3-5 minutes, or until it is lightly browned. 
4. Spread the vegan mayonnaise and Dijon mustard on one slice of bread. 
5. Add the sautéed tofu, sliced avocado, sliced tomatoes, and baby spinach leaves on top of the vegan mayonnaise and Dijon mustard. 
6. Season with salt and pepper to taste. 
7. Top with the other slice of bread and serve immediately.

2 slices of whole wheat bread, 2-4 slices of tempeh bacon, 1/4 cup of sliced avocado, 1/4 cup of sliced tomatoes, 1/4 cup of baby spinach leaves, 1 tbsp of vegan mayonnaise, 1 tbsp of Dijon mustard, salt and pepper to taste.

1. Toast the bread until it is golden brown. 
2. While the bread is toasting, cook the tempeh bacon according to the package instructions. 
3. Spread the vegan mayonnaise and Dijon mustard on one slice of bread. 
4. Add the cooked tempeh bacon, sliced avocado, sliced tomatoes, and baby spinach leaves on top of the vegan mayonnaise and Dijon mustard. 
5. Season with salt and pepper to taste. 
6. Top with the other slice of bread and serve immediately.

1 cup rolled oats, 2 cups water, pinch of salt.

1. In a medium saucepan, bring water to a boil. 
2. Add oats and salt, reduce heat to low, and simmer for 10-15 minutes, stirring occasionally. 
3. Remove from heat and let sit for a few minutes before serving.

Basic oatmeal can be customized with a variety of toppings and add-ins, such as fresh or dried fruit, nuts, seeds, nut butter, cinnamon, honey, maple syrup, or yogurt.

Customization

1 cup rolled oats, 2 cups water, 1/2 cup almond milk, 1 tsp chai spice mix (cinnamon, cardamom, ginger, cloves, black pepper), 1 tbsp maple syrup.

1. In a medium saucepan, bring water and almond milk to a boil. 
2. Add oats and chai spice mix, reduce heat to low, and simmer for 10-15 minutes, stirring occasionally. 
3. Remove from heat and stir in maple syrup. 
4. Let sit for a few minutes before serving.

Chai spiced porridge can be customized with additional toppings and add-ins, such as chopped nuts, raisins, sliced banana, or coconut flakes.

1 cup rolled oats, 2 cups water, 1/2 cup pumpkin puree, 1 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, allspice), 1 tbsp maple syrup.

1. In a medium saucepan, bring water to a boil. 
2. Add oats and pumpkin puree, reduce heat to low, and simmer for 10-15 minutes, stirring occasionally. 
3. Stir in pumpkin pie spice and maple syrup. 
4. Let sit for a few minutes before serving.

Pumpkin spice oatmeal can be customized with additional toppings and add-ins, such as chopped pecans, dried cranberries, whipped cream, or a drizzle of caramel sauce.

Discover the ultimate guide for dining out as a vegan in non-vegan restaurants. Learn tips on how to find vegan options, communicate with the staff, and enjoy your meal!

Plant-Based Breakfast: Easy and Nutritious Vegan Recipes

Start Your Day the Plant-Based Way