Ultimate Tofu Breakfast Burrito Bowls

Ultimate Tofu Breakfast Burrito Bowls

Breakfast and Brunch Potatoes

Tofu scrambles up just like eggs, and with some clever spices, even non-vegans will barely notice the difference. Try setting out toppings to let family or guests assemble their own burrito bowls.

Servings per recipe: 3
Calories per serving: 579
Preparation time: 15m
Total cooking time: 45m

Ingredients:


  • 3 tablespoons olive oil, divided
  • 1 (14 ounce) package extra-firm tofu, drained
  • 1/2 teaspoon salt
  • black pepper to taste
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 cup finely diced red onion
  • 2 jalapeno peppers, seeded and chopped
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced
  • 2 cups chopped tomatoes
  • 1 1/2 teaspoons cumin
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lemon juice
  • 1 (15.5 ounce) can no-salt-added black beans, drained and rinsed
  • 1 1/2 cups cooked hash brown potatoes
  • 1 avocado - peeled, pitted and sliced
  • 1 teaspoon fresh lemon juice
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon hot sauce, or to taste

Directions:


  • 1   Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil. Break tofu apart over skillet into bite-size pieces, sprinkle with salt and pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10 minutes. (If you notice liquid collecting in pan, increase heat to evaporate water.) Be sure to get under the tofu when you stir, scraping the bottom of the pan where the good, crispy stuff is and keeping it from sticking.
  • 2   Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.
  • 3   Preheat a heavy-bottomed saucepan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt, stirring, until translucent, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice. Let cilantro wilt in. Add beans and heat through, stirring occasionally, about 2 minutes. Taste for salt and seasoning.
  • 4   Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble. Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro. Serve with hot sauce.

Nutrion facts:


Total Fat 39.6g 61%
    Saturated Fat 7.0g  
Cholesterol 0mg  
Sodium 1171mg 47%
Potassium 1765mg 49%
Total Carbohydrates 57.2g 18%
Dietary Fiber 16.4g 66%
Protein 22g 44%
Sugars 9g  
Vitamin A 1821IU  
Vitamin C 50mg  
Calcium 572mg  
Iron 12mg  
Thiamin 0mg  
Niacin 6mg  
Vitamin B6 1mg  
Magnesium 90mg  
Folate 115mcg