Salad for breakfast?! Don’t knock it until you try it! This savory vegan breakfast salad is filled with mixed greens, potatoes, tofu, juicy tomatoes and a zippy dijon vinaigrette. It may sound strange but it’s a great way to start the day with colorful, wholesome ingredients.
This recipe was originally published on August 22, 2019. It was updated with new photos and helpful step by step instructions on March 22, 2025.
Breakfast salads are popular for brunch or a simple vegetarian breakfast! They are layered with texture and flavor, making them perfect for anyone willing to step outside of the classic breakfast and try something a bit more unique.
This vegan breakfast salad pairs well with apple oat muffin, banana oat muffins, or a side of lemon roasted asparagus for brunch vibes. While this recipe is designed for breakfast or brunch, you can enjoy it any time of day!
Why You'll Love This Recipe
- The tofu and potatoes make this breakfast salad hearty and filling!
- Add your favorite veggies to create a personalized twist.
- The red wine dijon vinaigrette brings all of the flavors together.
Ingredient Notes
- Mixed greens - these leafy greens make up the base of the salad.
- Potatoes - bring in the classic breakfast element and act as a vessel that absorbs some of the dressing
- Tofu - tofu is a common ingredient in vegan breakfasts as it can act as a meat replacement. This tofu is covered in smoky seasoning, adding depth of flavor to the salad.
- Tomatoes - ripe and juicy cherry tomatoes add a necessary bite of sweetness.
- Vinaigrette - a homemade dijon vinaigrette made using red wine, mustard and olive oil is simple and effective.
Substitutions and Variations
- Arugula - swap out the mixed greens for arugula which will add a peppery element to each bite.
- Spinach - use spinach in place of mixed greens. You can also saute spinach and use that as the base.
- Avocado - adds a creamy element to the salad.
- Lemon vinaigrette - use this lemon dijon vinaigrette as a lighter option for the dressing.
- Tempeh - swap in tempeh in place of tofu.
- Sweet potatoes - use sweet potatoes instead of regular potatoes.
Step by Step Instructions
Toss the tofu in seasoning. Spread it out on a baking sheet.
Toss the potatoes in olive oil and salt, then spread them out on a separate baking sheet.
Roast the potatoes and tofu for 30 minutes.
Whisk the red wine vinegar, dijon mustard, salt, pepper and olive oil together.
Layer the mixed greens, potatoes, tofu, tomatoes and avocado in a bowl. Drizzle the dressing on top before serving and enjoy!
Hint: the dijon dressing has a strong flavor. A little goes a long way!
Top Tip
The cornstarch may sound like a strange addition to the tofu, but it helps the tofu get a crispy outer layer. You can also use potato starch if you don’t have cornstarch available.
Frequently Asked Questions
Yes you can air fry the potatoes and tofu instead of roasting them. I recommend air frying them separately for 20 minutes at 400 degrees fahrenheit.
Of course! You can eat this anytime of idea. I think it is best served for a bunch!
Vegan Breakfast Salad
Ingredients
- 4-5 cups mixed greens
- 1 cup cherry tomatoes sliced in half
For the Tofu:
- 1 package extra firm tofu drained and pressed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon cornstarch
For the potatoes
- 4 medium russet potatoes cut into cubes
- 1 tablespoon olive oil
- ¼ teaspoon salt
For the Dressing:
- 3 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon maple syrup
- ½ teaspoon dill
- ¼ teaspoon salt
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 450 degrees fahrenheit. Cut the tofu into bite-sized cubes.
- Toss the tofu in olive oil, smoked paprika, garlic powder, salt and cornstarch. Spread it out on a baking sheet.
- Toss the potatoes in olive oil and salt, then spread them out on a separate baking sheet.
- Roast the potatoes and tofu in the oven for 30 minutes.
- Whisk the red wine vinegar, dijon mustard, salt, pepper and olive oil together.
- Layer the mixed greens, potatoes, tofu and tomatoes and in a bowl. Drizzle the dressing on top before serving and enjoy!
Notes
- I recommend lining the baking sheets with parchment paper so the clean up is easier.
- A little bit of dressing goes a long way! The dressing has a strong dijon flavor. If you like a more mild dressing I recommend using this lemon-dijon vinaigrette instead.
Em says
I'm always pleasantly surprised when I make this dish. This salad keeps me full and I love the tangy dijon dressing!
Cathy says
Wow! This dish looks delicious!! I have been living on the arugula watermelon salad the last few weeks!! I love your dishes!!!!
Emily Brackett says
I'm glad you've been enjoying the salad so much! Thank you!