How to Make the Ultimate Tofu Breakfast Burrito Bowls

Breakfast is often hailed as the most important meal of the day, and for good reason. It sets the tone for your day, providing the energy and nutrients needed to kickstart your morning. One of the best ways to ensure you get a hearty and nutritious breakfast is by making breakfast burrito bowls. These bowls are versatile, easy to prepare, and can be packed with a variety of ingredients to suit your taste and dietary preferences. In this recipe, we’ll be making Ultimate Tofu Breakfast Burrito Bowls, a delicious and healthy option that’s perfect for vegetarians and vegans alike. Packed with protein, fiber, and a plethora of vitamins and minerals, these bowls are sure to become a staple in your breakfast routine.

Ingredients for Ultimate Tofu Breakfast Burrito Bowls

• For the Tofu Scramble:
• 1 block (14 ounces) extra-firm tofu, drained and pressed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1/4 cup nutritional yeast
• 1/4 cup chopped fresh cilantro
• For the Black Beans:
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• For the Veggies:
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 avocado, sliced
• 2 cups fresh spinach leaves
• For the Bowls:
• 2 cups cooked brown rice or quinoa
• 1/4 cup salsa
• 1/4 cup vegan sour cream (optional)
• 1/4 cup shredded vegan cheese (optional)
• Fresh lime wedges, for serving

How to Make Ultimate Tofu Breakfast Burrito Bowls

1. Prepare the Tofu Scramble:

• Begin by draining and pressing the tofu to remove excess moisture. Once pressed, crumble the tofu into small, bite-sized pieces.
• Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
• Add the diced red and green bell peppers and continue to sauté for another 5 minutes, or until the peppers are tender.
• Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
• Add the crumbled tofu to the skillet, followed by the ground turmeric, ground cumin, smoked paprika, salt, and black pepper. Stir well to combine and cook for about 7-8 minutes, allowing the tofu to absorb the spices and develop a slightly crispy texture.
• Sprinkle the nutritional yeast over the tofu scramble and mix well. This will add a cheesy flavor and enhance the overall taste of the dish.
• Finally, stir in the chopped fresh cilantro and remove the skillet from the heat.

1. Prepare the Black Beans:

• In a small saucepan, combine the drained and rinsed black beans, ground cumin, chili powder, salt, and black pepper. Cook over medium heat for about 5 minutes, or until heated through. Set aside.

1. Prepare the Veggies:

• In a separate skillet, lightly sauté the corn kernels over medium heat until they are slightly charred, about 5 minutes. If using canned corn, simply heat it through.
• Set out the halved cherry tomatoes, sliced avocado, and fresh spinach leaves.

1. Assemble the Bowls:

• Begin by dividing the cooked brown rice or quinoa evenly among four bowls.
• Top each bowl with a generous portion of tofu scramble, followed by a spoonful of seasoned black beans.
• Arrange the cherry tomatoes, corn kernels, avocado slices, and fresh spinach leaves around the tofu scramble and black beans.
• Add a dollop of salsa to each bowl, and if desired, a spoonful of vegan sour cream and a sprinkle of shredded vegan cheese.
• Serve the bowls with fresh lime wedges on the side for squeezing over the top.

About the Main Ingredients

Tofu: Tofu, made from soybeans, is a versatile and nutritious ingredient rich in protein, calcium, and iron. Extra-firm tofu is ideal for this recipe as it holds its shape well and provides a satisfying texture. Tofu absorbs the flavors of the spices and seasonings it’s cooked with, making it an excellent substitute for eggs in this breakfast burrito bowl.

Black Beans: Black beans are a fantastic source of plant-based protein and fiber. They are also rich in essential nutrients such as folate, magnesium, and iron. In this recipe, black beans add a hearty and filling component to the breakfast bowls, complementing the tofu scramble and adding a depth of flavor with the spices.

Nutritional Yeast: Nutritional yeast is a deactivated yeast that is often used in vegan cooking to add a cheesy flavor. It’s also a great source of B vitamins, including B12, which is important for vegans to incorporate into their diet. In this recipe, nutritional yeast enhances the flavor of the tofu scramble, making it more savory and satisfying.

Avocado: Avocado is a nutrient-dense fruit packed with healthy fats, fiber, and an array of vitamins and minerals, including potassium and vitamin E. The creamy texture and rich flavor of avocado make it a perfect addition to the burrito bowls, providing a delicious contrast to the other ingredients.

Spinach: Fresh spinach is a powerhouse of nutrients, including vitamins A, C, and K, as well as iron and calcium. Adding spinach to the burrito bowls not only boosts their nutritional value but also adds a fresh, vibrant element to the dish.

Brown Rice or Quinoa: Both brown rice and quinoa are excellent sources of complex carbohydrates, providing sustained energy throughout the morning. Quinoa is also a complete protein, containing all nine essential amino acids, making it an excellent choice for vegans and vegetarians.

This Ultimate Tofu Breakfast Burrito Bowl is a perfect combination of flavors, textures, and nutrients, ensuring you start your day on a healthy and delicious note. Whether you’re a seasoned tofu lover or new to plant-based breakfasts, this recipe is sure to become a favorite in your morning routine. Enjoy!