For an even more intense flavor, consider using smoked paprika in the tofu scramble. Feel free to substitute your favorite beans, such as pinto or kidney beans, in place of the black beans. If you don't have fresh jalapenos, a pinch of red pepper flakes will provide a similar level of heat. Get creative with your toppings! Consider adding salsa, sour cream (or vegan sour cream), shredded cheese (or vegan cheese), or pickled onions.
Ultimate Tofu Breakfast Burrito Bowls
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING3 People
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VIEWS172
Imagine a vibrant sunrise captured in a bowl! This tofu scramble, brimming with Southwestern flavors, offers a protein-packed, plant-based alternative to traditional breakfast burritos. Customize your bowl with your favorite toppings for a truly personalized morning masterpiece.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Fiber16 g
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Protein22 g
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Saturated Fat7 g
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Sodium1171 mg
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Sugar9 g
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Fat40 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Tofu Scramble: Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons of olive oil. Crumble the drained tofu into bite-sized pieces directly into the skillet. Season with salt and pepper. Cook, stirring frequently with a thin metal spatula, until the tofu releases its liquid and begins to brown, approximately 10 minutes. Increase heat if needed to evaporate excess liquid.
02
StepSpice It Up: Add the onion powder, garlic powder, turmeric, lemon juice, and the remaining tablespoon of olive oil to the tofu. Toss to coat evenly. Continue cooking for another 5 minutes, allowing the spices to meld with the tofu.
03
StepCraft the Black Bean Fiesta: Preheat a heavy-bottomed saucepan over medium-high heat. Add olive oil. Sauté the diced red onion and jalapenos with a pinch of salt until translucent, about 5 minutes. Add the minced garlic and cook until fragrant, around 30 seconds. Introduce the chopped tomatoes, cumin, and remaining salt. Cook, stirring, until the tomatoes break down into a saucy consistency, approximately 5 minutes. Stir in the chopped fresh cilantro and lemon juice, allowing the cilantro to wilt. Finally, add the drained and rinsed black beans and heat through, stirring occasionally, for about 2 minutes. Taste and adjust seasoning as needed.
04
StepAssemble Your Masterpiece: Divide the cooked hash brown potatoes among bowls. Top with a generous scoop of the black bean mixture and a portion of the flavorful tofu scramble. Garnish with slices of fresh avocado, a squeeze of fresh lemon juice, and a sprinkle of chopped fresh cilantro. Serve immediately with your favorite hot sauce for an extra kick.
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Brigitte Morar
Jun 20, 2025Great recipe! My family loved the customizable toppings. Perfect for a weekend brunch.
Vivienne Hettinger
Apr 4, 2025I found that pressing the tofu for a longer time helps it brown better. Thanks for the recipe!
Alexander Becker
Dec 5, 2024The tofu scramble was surprisingly flavorful. I'll definitely be making this again.
Earl Sawayn
Jul 5, 2024This was so delicious and easy to make! I'm not even vegan, but I loved it!
Priscilla Thompson
Mar 30, 2024I added some corn to the black bean salsa for extra sweetness. It was a hit!