Cheap & Vegan Breakfast Burrito Bowl Recipe
Vegan breakfast burritos are the king of savory breakfasts! Think: "cheezy" tofu scramble, crispy potato wedges, and beans piled high under mountains of guac. Oh, and we also turned it into a giant vegan breakfast burrito bowl.. Now we're talkin'!
Ingredients
- 4 russet potatoes scrubbed and cubed
- 1 tablespoon oil
- Salt & pepper
- 1-2 teaspoons garlic powder
- 5 dinosaur/lacinato kale leaves washed
For the Tofu Scramble
- 1 block firm/extra-firm tofu excess water pressed out
- 1 1/2 tablespoons nutritional yeast
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon onion powder
- Dash of red pepper flakes
- 1/4 teaspoon ground cumin
To Assemble
- 2 cups prepared pinto beans homemade or canned and rinsed
- 1 to rtilla mine was whole-wheat
- 1 avocado
- 1 to mato optional
- Hot sauce or salsa optional
Instructions
- Heat a nonstick pan with oil over medium-high heat
- Add potatoes to hot oil, stir to incorporate evenly
- Add salt, pepper, and garlic powder to taste
- Cook potatoes until pierced easily with fork (about 7-12 minutes)
- While those are going, wash your kale and "massage" the leaves to tenderize (like you're gently crumpling paper in your hand)
- The last minute-or-so of cooking, add the kale to the potatoes
- Remove from pan and keep covered and warm
For the Tofu Scramble
- Make sure your tofu has been pressed for 30 minutes - 1 hour to remove excess water. This can be as simple as stacking cookbooks on top of baking trays, or you might consider getting a tofu press.
- Roughly chop tofu into cubes and add to the same pan over medium-high heat
- Once your tofu is starting to look golden, prepare the sauce
- Add seasonings to small bowl
- Add a dash (or two) of water and whisk until a pour-able sauce is formed
- Pour over tofu and stir to coat evenly*
- Cook tofu for another minute-or-so
- Remove from heat
To Assemble Vegan Breakfast Burrito Bowls
- Prepare bowl with tortilla first, then fillings, and lastly the tomato and avocado on top!
Notes
*The key to the tofu scramble is to first push the tofu to one side of the pan. When pouring the sauce, try to get as much on the tofu as possible (while avoiding the pan). If you're too sloppy about it, the sauce has a habit of just burning to the pan, rather than soaking into the tofu.