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Ultimate Tofu Breakfast Burrito Bowls

Rated as 4.7 out of 5 Stars
102

"Tofu scrambles up just like eggs, and with some clever spices, even non-vegans will barely notice the difference. Try setting out toppings to let family or guests assemble their own burrito bowls."
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Ingredients

45 m servings 579
Original recipe yields 3 servings

Directions

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  1. Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil. 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. (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 powders, 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 translucent, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice. Let cilantro 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 scramble. Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro. Serve with hot sauce.

Nutrition Facts


Per Serving: 579 calories; 39.6 57.2 22 0 1171 Full nutrition

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Reviews

Read all reviews 21
  1. 30 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made the scramble part and it was very delicious! I added mushrooms, tomatoes, onion and cilantro and put it on garbanzo beans I had made previously. The hub said it was fantastic! If I had re...

Most helpful critical review

One cup of onion was too much, cut this way down.

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I made the scramble part and it was very delicious! I added mushrooms, tomatoes, onion and cilantro and put it on garbanzo beans I had made previously. The hub said it was fantastic! If I had re...

I am new to being a vegetarian and have been looking for something to replacing my morning eggs. I think I found it! I didn't do the potatoes but I did everything else and it was delicious! I ...

I never like tofu particularly but our daughter is vegan. I've made this several times now for my husband and daughter and me and it is superb. The tofu + turmeric looks just like scrambled egg...

I am obsessed with this recipe! I make a big batch of this on Sunday and pack it in individual containers to have for breakfast all week long. It is amazing made just as listed, but I have twe...

Yum! I finally know how to properly scramble tofu--and now have a great recipe for my vegan sister to enjoy at brunch.

used red beans instead of black, added cayenne pepper after the fact, otherwise faithful to directions, very good

Delicious, but it took forever to make. So many ingredients to measure and two separate pans to clean afterwards. I think I will stop now. I am just whining now. My husband loved it also.

Tasty. My husband loved it. He thought the “eggs” were great. He couldn’t believe it was tofu and not eggs. I’ll make this one again!

Loved it! A bit time consuming to make, but worth it. A little spicy for my 4 year old, which could easily be remedied by scaling back the pepper.