Vegan Egg Salad Breakfast Bowl

Preheat the oven to 400°F (200°C)*. Add the medium potatoes (4 quantity) to a lined baking tray and drizzle over the vegetable oil (1 tbsp). Toss to coat.

Then sprinkle over the onion powder (1 tsp), sweet paprika powder (0.5 tsp), dry rosemary (0.5 tsp), salt (0.25 tsp), and black pepper ground (0.25 tsp). Toss again, then bake for 20 minutes. Start 20m timer

Remove from the oven, stir, and now add the cherry tomatoes (20 quantity) to the tray to bake with the potatoes. Return to the oven for another 20 - 25 minutes, or until golden. Start 25m timer

Meanwhile, heat the vegetable oil (1 tsp) in a large pan over medium-high. Crumble in the firm tofu (22.928 oz) with your hands. Cook for 5 - 7 minutes, stirring throughout. The aim is to get the tofu soft and spongy, but not too crispy. Start 7m timer

Then add in the salt (0.5 tsp), turmeric powder (0.25 tsp), and black pepper ground (0.25 tsp). Cook for an additional 1 - 2 minutes while stirring so that the spices toast. Start 2m timer

Remove from the heat, and transfer the tofu to a bowl. Add in the vegan mayonnaise (0.5 cup) and curry powder (1 tsp), and stir well.

Thinly slice the entire green onions (1 stalk). The white bottom part of the onion can be further minced and then stirred into the "egg" salad mixture. The sliced green part of the onion can be reserved for garnish.

For the garlic spinach, heat the vegetable oil (2 tsp) in a large pan over medium-high. When hot, add the garlic cloves (6 clove) and cook until golden, about 4 - 5 minutes. Start 5m timer

Then add all the spinach (10 cups), soy sauce (1 tbsp), and sambal oelek (1 tsp). Cook for another minute, or until the spinach is wilted. Start 1m timer

Serve each component of the meal in bowls, alongside some avocado (1 quantity). Enjoy!