Vegan breakfast burrito bowls

    (30)
    45 min

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


    3 people made this

    Ingredients
    Serves: 3 

    • 3 tablespoons olive oil, divided
    • 1 (396g) packet firm tofu, drained
    • 1/2 teaspoon salt
    • freshly ground black pepper to taste
    • 1 1/2 teaspoons onion granules
    • 1 1/2 teaspoons garlic granules
    • 1/2 teaspoon ground turmeric
    • 1 tablespoon lemon juice
    • 1 tablespoon olive oil
    • 1 red onion, finely diced
    • 2 jalapeno chilli peppers, seeded and chopped
    • 1/2 teaspoon salt
    • 3 cloves garlic, minced
    • 350g chopped tomatoes
    • 1 1/2 teaspoons ground cumin
    • 10g freshly chopped coriander
    • 1 tablespoon lemon juice
    • 1 (400g) tin black beans, drained and rinsed
    • 240g cooked hash brown potatoes
    • 1 avocado - peeled, stone removed and sliced
    • 1 teaspoon lemon juice
    • chopped fresh coriander to serve
    • 1 teaspoon hot sauce, or to taste

    Method
    Prep: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 granules, 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 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 lemon juice. Let coriander 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 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 & ratings
    Average global rating:
    (30)

    Reviews in English (22)

    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 US | Canada)

    by
    0

    Really tasty stuff. Tofu actually ended up looking like scrambled eggs, which was a nice surprise that would likely engage a wider breakfast audience. I had some leftovers of the bean portion of the meal which ended up tasting lovely with some rice the next day!  -  28 Dec 2018  (Review from Allrecipes US | Canada)

    by
    0

    used red beans instead of black, added cayenne pepper after the fact, otherwise faithful to directions, very good  -  09 Dec 2018  (Review from Allrecipes US | Canada)