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Ultimate Tofu Breakfast Burrito Bowls

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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 people

Equipment

  • 1 Large Skillet For scrambling tofu
  • 1 Heavy-bottomed saucepan For preparing the bean and tomato mixture
  • 1 Spatula For stirring and scraping the tofu
  • 1 Chef's knife For dicing and chopping ingredients
  • 1 Cutting Board

Ingredients
  

Main

  • 3 tablespoons olive oil divided
  • 1 14 ounce package extra-firm tofu, drained
  • ½ teaspoon salt
  • black pepper to taste
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon ground turmeric
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 cup finely diced red onion
  • 2 jalapeno peppers seeded and chopped
  • ½ teaspoon salt
  • 3 cloves garlic minced
  • 2 cups chopped tomatoes
  • 1 ½ teaspoons cumin
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon fresh lemon juice
  • 1 15.5 ounce can no-salt-added black beans, drained and rinsed
  • 1 ½ cups cooked hash brown potatoes
  • 1 avocado - peeled pitted and sliced
  • 1 teaspoon fresh lemon juice
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon hot sauce or to taste

Instructions
 

  • 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.
  • Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.
  • 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.
  • 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. Allrecipes Magazine

Notes

1. Pressing the tofu thoroughly before cooking is crucial for achieving the best texture and allowing it to absorb flavors. Wrap it in a clean towel and place a heavy object on top for at least 15-30 minutes.2. Don't be shy about browning the tofu; those crispy, caramelized bits add tremendous flavor and mimic the texture of scrambled eggs. Ensure consistent scraping to prevent sticking and encourage browning.3. The turmeric primarily provides color, while the onion and garlic powders, along with fresh lemon juice, are key to developing a rich, savory 'egg-like' flavor profile.4. Adjust the heat of the jalapeños by removing all, some, or none of the seeds. For a milder dish, use only half a pepper or a sweet bell pepper.5. Encourage guests to customize their bowls with extra cilantro, hot sauce, or even a dollop of vegan sour cream for an interactive and satisfying meal.