Ultimate Tofu Breakfast Burrito Bowls
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
42
Spice
40
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Olive Oil1 tsp
Salt1.5 tsps
Onion Powder1.5 tsps
Garlic Powder1 tsp
Ground Turmeric1 tsp
Lemon Juice (fresh)1 cup
Red Onion (finely diced)3 cloves
Garlic (minced)2 cups
Tomatoes (chopped)1.5 tsps
Cumin1 cup
Cilantro (chopped fresh)1.5 cups
Hash Brown Potatoes (cooked)1 tsp
Hot Sauce (to taste)Directions:
1
Preheat a large, heavy skillet over medium-high heat
2
Add 2 tablespoons oil
3
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
4
(If you notice liquid collecting in pan, increase heat to evaporate water
5
) 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
6
Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat
7
Cook 5 minutes more
8
Preheat a heavy-bottomed saucepan over medium-high heat
9
Add oil
10
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
11
Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes
12
Add cilantro and lemon juice
13
Let cilantro wilt in
14
Add beans and heat through, stirring occasionally, about 2 minutes
15
Taste for salt and seasoning
16
Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble
17
Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro
18
Serve with hot sauce