A healthy breakfast take on the iconic Canadian poutine. This breakfast poutine features crispy baked potatoes topped with protein-rich tofu 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
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.
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.
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.
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.
More savory breakfast recipes to try
Frequently asked questions
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.
You can serve poutine with a bowl of green salad, freshly baked dinner rolls, and your favorite sauces.
- 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!
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