Vegan Breakfast Burrito Bowls

    (12)
    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

    Ingredients
    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

    Directions
    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 and Ratings
    Global Ratings:
    (12)

    Reviews in English (8)

    by
    1

    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)

    by
    0

    I was looking for something new and tasty for breakfast that was vegan and I found this recipe. Boy am I glad that I found this one. It is in our regular rotation for recipes now. I needed something that my hubs, 4 yo and 19month old would eat and this is it. We were missing eggs and this recipe satisfied that craving for us. I didn't change a thing in this recipe and I followed it exactly. This is a staple in our house and thanks for this delicious recipe.  -  02 Oct 2017  (Review from Allrecipes USA and Canada)

    by
    0

    amazing! super easy and deliiishhhh  -  01 Oct 2017  (Review from Allrecipes USA and Canada)

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