Ingredients
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For the Tofu Scramble:
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1 block (14 oz) extra-firm tofu, crumbled
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1 tablespoon olive oil
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1/2 red bell pepper, diced
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1/2 green bell pepper, diced
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1/2 small onion, diced
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1/2 teaspoon chili powder
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1 Salt and black pepper to taste
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For the Black Beans:
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1 can (15 oz) black beans, drained and rinsed
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1/2 teaspoon ground cumin
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1/4 teaspoon chili powder
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1 Salt and black pepper to taste
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For Assembly:
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1 Cooked brown rice or quinoa
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1 ripe avocado, sliced
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1 Salsa of your choice
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1 Fresh cilantro leaves, chopped
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1 Lime wedges for garnish
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1 Optional toppings: sliced jalapeños, vegan shredded cheese
Directions
Customize your Breakfast Burrito Bowl with your favorite toppings, and enjoy a Mexican-inspired feast to start your day right!
Steps
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1
Done
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For the Tofu Scramble: |
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2
Done
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Heat olive oil in a skillet over medium heat. |
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3
Done
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Add diced red bell pepper, green bell pepper, and onion. Sauté until they are tender and slightly caramelized, about 5 minutes. |
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4
Done
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Stir in minced garlic, ground cumin, and chili powder. Cook for another 1-2 minutes until fragrant. |
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5
Done
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Add crumbled tofu to the skillet. Season with salt and black pepper. |
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6
Done
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Cook and stir for 5-7 minutes until the tofu is heated through and slightly browned. Set aside. |
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7
Done
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For the Black Beans: |
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8
Done
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In a small saucepan, combine black beans, ground cumin, and chili powder. |
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9
Done
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Heat over low heat until the beans are warm and the spices are well incorporated. Season with salt and black pepper to taste. Set aside. |
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10
Done
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For Assembly: |
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11
Done
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Start with a base of cooked brown rice or quinoa in a bowl. |
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12
Done
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Top with the tofu scramble, black beans, sliced avocado, and salsa. |
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13
Done
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Garnish with fresh cilantro leaves and a squeeze of lime juice. |
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14
Done
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Add optional toppings like sliced jalapeños or vegan shredded cheese if desired. |
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15
Done
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Serve your Vegan Mexican-Inspired Breakfast Burrito Bowl hot and enjoy a fiesta of flavors for breakfast! |
