Breakfast Poutine


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A healthy breakfast take on the iconic Canadian poutine. This breakfast poutine features crispy baked potatoes topped with protein-rich tofu curds. 

breakfast poutine with gravy and cheese curds.

Breakfast is my favorite meal of the day. I may eat yesterday’s leftovers for dinner. But when it comes to breakfast, I take my time to prepare something filling and appetizing to start off the day. This breakfast poutine is a delicious way to have a savory and filling breakfast…with a plant based twist.

Table of Contents
  1. What is poutine?
  2. Ingredients needed
  3. How to make breakfast poutine
  4. Recipe tips and variations
  5. Storage instructions
  6. More savory breakfast recipes to try 
  7. Frequently asked questions
  8. Breakfast Poutine (Recipe Card)

What is poutine?

Poutine is a Canadian dish consisting of fries, cheese curds, and gravy. While these are the three main components of poutine, there are no restrictions when it comes to add-ons. You can top your poutine with anything you like, including veggies, various sauces, meat, etc. 

Here are some reasons why you’ll love this recipe:

  • Crispy poutine without all the fat. Instead of frying the potatoes in heaps of oil, this recipe tells you to bake them. The potatoes turn out crispy without all the unhealthy fats and unwanted calories. 
  • Vegan. Cheese curds are the main ingredient in traditional poutine. For this recipe, we have swapped it for tofu. Tofu curds have a similar texture to cheese curds and are equally as delicious. 
  • A hearty breakfast. The potatoes in this breakfast poutine will give you a boost of energy to start your day, while the protein in the tofu ‘curds’ will keep you full for a good few hours. 

Ingredients needed

If you have decided to start your day with the vegan version of breakfast poutine, here are the ingredients you need to gather. 

  • Potatoes. Choose white flesh potatoes as they work better for baking. As these potatoes are low in moisture and have a floury flesh, they yield crispier results when baked. 
  • Mixed herbs. You can use a pre-mixed mixture of dried herbs or come up with your own mix using the herbs you like. Almost all herbs pair nicely with potatoes, including oregano, rosemary, thyme, and dill. 
  • Flour. Use any flour you have at hand. 
  • Olive oil. To make the flavor of the spices and herbs better penetrate the potatoes. 
  • Sea salt. Add to taste.
  • Cayenne pepper (optional). Add it if you don’t mind some heat for breakfast. 

For the ‘cheese curds’:

  • Tofu. Use firm tofu for this recipe. 
  • Nutritional yeast. To make the tofu curds taste like the real thing. 
  • Turmeric. To give the tofu an earthy flavor and an appealing golden hue. 
  • Sea salt. Add to taste. 

How to make breakfast poutine

Because the potatoes for this poutine recipe are baked and not fried, making this breakfast poutine is much less of a hustle. Here’s how it goes. 

Step 1- Prep the potatoes. Chop the potatoes into quarters and mix them with olive oil. Once the potatoes are covered in olive oil, add flour, dried herbs, salt and pepper to your mixing bowl.

Step 2- Bake the potatoes. Bake in the preheated oven for 45 minutes. Flip the potatoes halfway through the cooking time so that they are nice and crispy on all sides. 

Step 3- Prepare the ‘cheese curds’. Add the crumbled tofu to a mixing bowl along with nutritional yeast and turmeric. Season with salt and set aside. After a few minutes, add the tofu to a heated frying pan and cook it on medium heat for 5 minutes, stirring occasionally. 

Step 4- Combine and serve. Arrange the cooked potatoes in the bowl you plan to serve them in. Divide the tofu curds into portions and add them to the potatoes. You can also add gravy to your bowls for the ultimate poutine experience. 

roasted potatoes with crumbled tofu 'curds' and gravy.

Recipe tips and variations

  • The potatoes must be crispy. Whether you are making a traditional poutine or a healthy one, you should cook the potatoes to crispy perfection. When baking in the oven, make sure the potatoes are properly dried and don’t overlap when arranged on the baking tray. 
  • Don’t skip the gravy. You may be tempted to skip the gravy to avoid extra calories, but it is really what makes a poutine a poutine. Aside from adding flavor and juiciness, the gravy also keeps the potatoes nice and warm. 
  • Use hollandaise sauce. If you are not vegan but a beef broth gravy feels too heavy for you to have for breakfast, add hollandaise sauce over your poutine.
  • Use different toppings. Fried eggs, bacon bits, pickled jalapenos, and black beans are all fab additions.

Storage instructions

To store. It is best to store the potatoes and the tofu curds separately. Transfer them into an airtight container and refrigerate for 3 to 4 days.

To reheat. Transfer the leftover poutine to an oven-safe dish, cover with foil, and bake at 300 degrees for 10-15 minutes or until heated through. Another great way to reheat poutine is to use the air fryer.

breakfast poutine in a white bowl.

More savory breakfast recipes to try 

Frequently asked questions

What is poutine gravy made of?

You can use gravy that meets your preferences and diet needs. The gravy for classic Canadian poutine is made of either beef or chicken stock. 

What goes well with poutine?

You can serve poutine with a bowl of green salad, freshly baked dinner rolls, and your favorite sauces. 

breakfast poutine.

Breakfast Poutine

5 from 1 vote
A healthy breakfast take on the iconic Canadian poutine. This breakfast poutine features crispy baked potatoes topped with protein-rich tofu curds. 
Servings: 4 servings
Prep: 1 minute
Cook: 35 minutes
Total: 36 minutes


For the ‘cheese curds’

  • 12 ounces firm tofu
  • 1 tablespoon nutritional yeast
  • 1 teaspoon turmeric
  • 1/4 teaspoon Sea salt adjust to taste
  • 1 cup gravy warmed


  • Preheat the oven to 180C/350F. Spray a large baking tray with cooking spray and set aside.
  • In a large mixing bowl, combine the potatoes with the olive oil and mix until well combined. Add the dry ingredients and mix until the potatoes are completely coated in it. Place on the greased baking tray and bake for 30-35 minutes, flipping halfway through.
  • While the potatoes are baking, start prepping your ‘cheese curds’. In a mixing bowl, add your crumbled tofu, nutritional yeast and turmeric and mix well. Add sea salt to taste and set aside. Heat a large grill/frying pan lightly with oil and heat on medium. Once hot, add the tofu and cook for 4-5 minutes, stirring occasionally, until cooked. Once it is done, set aside to allow to cool.
  • Once potatoes are cooked, divide evenly amongst 4 bowls and divide the tofu mixture evenly between them. Add 1/4 cup gravy to each bowl, top with mixed herbs and extra sea salt and enjoy!


TO STORE. It is best to store the potatoes and the tofu curds separately. Transfer them into an airtight container and refrigerate for 3 to 4 days.
TO REHEAT. Transfer the leftover poutine to an oven-safe dish, cover with foil, and bake at 300 degrees for 10-15 minutes or until heated through. Another great way to reheat poutine is to use the air fryer.


Serving: 1servingCalories: 326kcalCarbohydrates: 45gProtein: 13gFat: 11gSodium: 744mgPotassium: 1024mgFiber: 7gSugar: 2gVitamin A: 221IUVitamin C: 45mgCalcium: 144mgIron: 3mgNET CARBS: 38g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. Alright alright alright. I can deal with this veganism for breakfast if it involves poutine. You genius, you. Let’s go to Montreal one day!!

  2. OMFG this recipe is right down my alley: potatos, tofu, and NUTRI YEAST. I forgot about that delicious little ingredient!!

  3. I am about to travel to Vancouver. Will definitely try finding some good poutine….yet, I love this recipe especially nutritional yeast – I used to order it for a ridiculous horrendous Price from the US. I guess I am not Healthy Living Blogger enough anymore to do this, but I miss it.

  4. oh my gosh I totally have day slike that, snack, leftovers, more snacking, I need to break the habit of snacking during a photo shoot!

  5. I LOVE YOU. Poutine is one of my favourite foods ever. The best poutine I’ve ever had was in Paris, at the Great Canadian Pub. I love Dip and Flip but agree that their poutine is less than stellar.

  6. Oh my goodness, I’m so excited about this! First, I only discovered in the last few months that I actually do love savory breakfasts. Second, even though I hate gravy in any other context, I love poutine. This is so creative!

  7. Poutine is great! (so speaks a Canadian)!
    The secret is the cheese curds, fresh not frozen fries, a good tasting and piping hot gravy.
    The cheese curds need to be large. Here you can get them usually at dairies or at farmers’ markets. (At least where I live).
    Fresh fries are always the best, I find frozen ones taste like cardboard.
    If gravy has a flat taste, then you’ve lost it. Make sure it has lots of umani. Also it needs to be piping hot to melt the curds and make them softer.

    Poutine gravy can also be found in a can, and might be able to give you and idea of what is in it. I don’t like canned things.

    If you are able to make the poutine from scratch, you will love it.

    Arman: The best place in Canada for Poutine if Quebec. It originated there, and they keep pretty true to form.

    1. Thanks so much for letting me know, Charlie- Quebec has been on my bucket list for such a long time!!!

      Oh yes- SEARING hot gravy over these! 🙂

  8. Love the idea of using tofu as cheese curds- pinning this one for sure! You always have the most creative (and delicious breakfast recipes!

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