Vegan Breakfast Burrito Bowls

    45 minutes

    Tofu scrambles up just like eggs. By adding some spices, even non-vegans won't notice the difference. Let everyone assemble their own breakfast bowls.

    1 person made this

    Serves: 3 

    • 3 tablespoons olive oil, divided
    • 400g firm tofu, drained
    • 1/2 teaspoon salt
    • freshly ground 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
    • 165g finely diced red onion
    • 2 jalapeno chilli peppers, seeded and chopped
    • 1/2 teaspoon salt
    • 3 cloves garlic, minced
    • 350g chopped tomatoes
    • 1 1/2 teaspoons cumin
    • 10g freshly chopped coriander
    • 1 tablespoon fresh lemon juice
    • 450g black beans, drained and rinsed
    • 240g cooked hash brown potatoes
    • 1 avocado - peeled, pitted and sliced
    • 1 teaspoon fresh lemon juice
    • 10g freshly chopped coriander to serve
    • 1 teaspoon hot sauce, or to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat a large, heavy pan over medium-high heat. Add 2 tablespoons oil. Break tofu apart over pan 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 powder, turmeric, 1 tablespoon lemon 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 softened, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin and remaining salt; cook, stirring, until tomatoes become saucy, about 5 minutes. Add fresh coriander and 1 tablespoon lemon juice. Let coriander wilt in. Add black 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 black beans and a scoop of tofu scramble. Top with avocado, a squeeze of fresh lemon juice and a sprinkle of fresh coriander. Serve with hot sauce.

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    Reviews in English (13)


    Yum! I finally know how to properly scramble tofu--and now have a great recipe for my vegan sister to enjoy at brunch.  -  28 Nov 2016  (Review from Allrecipes USA and Canada)


    I am obsessed with this recipe! I make a big batch of this on Sunday and pack it in individual containers to have for breakfast all week long. It is amazing made just as listed, but I have tweaked it to suit my own needs. I use shredded sweet potato hash browns, instead of the potato, and I omit the tomatoes and add chopped zucchini and mushrooms. I sometimes add chopped red bell pepper as well. The spices really make this dish. Thanks so much for sharing!  -  01 Jul 2018  (Review from Allrecipes USA and Canada)


    My whole family liked this. I did make it with tofu, and it was good, but I think I'll try it with eggs next time. I cooked things in the order the recipe listed things. By the time other things were done the tofu was a bit dried out. I think I'll start it, or the eggs, when other things are about done. I was a bit nervous about using 1.5 teaspoons of so many spices but it did give it a really good flavor.  -  27 Jun 2018  (Review from Allrecipes USA and Canada)