Ultimate Tofu Breakfast Burrito Bowls are a versatile, protein-packed vegan-friendly breakfast that taste like a breakfast burrito without the wrap. Crisped tofu seasoned with turmeric and spices pairs with tomato-jalapeño black beans and golden hash browns for a bold morning meal that’s easy to scale for a crowd.
Prep Time: 15 mins • Cook Time: 30 mins • Total Time: 45 mins • Servings: 3 (Yield: 3 bowls)
Ingredients
- 3 Tbsp olive oil, divided
- 1 (14 oz) package extra-firm tofu, drained
- ½ tsp salt (+ more to taste)
- Freshly ground black pepper, to taste
- 1½ tsp onion powder
- 1½ tsp garlic powder
- ½ tsp ground turmeric (for color + mild flavor)
- 1 Tbsp fresh lemon juice
- 1 Tbsp olive oil (for beans)
- 1 cup finely diced red onion
- 2 jalapeño peppers, seeded & chopped
- 3 cloves garlic, minced
- 2 cups chopped tomatoes (fresh or canned, drained)
- 1½ tsp ground cumin
- ¼ cup chopped fresh cilantro
- 1 Tbsp fresh lemon juice (additional)
- 1 (15.5 oz) can no-salt-added black beans, drained & rinsed
- 1½ cups cooked hash brown potatoes (homemade or frozen, warmed)
- 1 ripe avocado, peeled, pitted and sliced
- 1 tsp fresh lemon juice (for avocado)
- ¼ cup chopped fresh cilantro (garnish)
- Hot sauce, to taste (optional)
Directions
- Crisp the tofu: Heat a large heavy skillet over medium-high heat and add 2 Tbsp olive oil. Crumble tofu into bite-sized pieces and spread in the pan. Season with ½ tsp salt and a few grinds of black pepper. Cook, stirring and scraping the pan to get crispy brown edges, about 8–10 minutes. If there’s liquid collecting, increase heat slightly to evaporate.
- Season the scramble: Sprinkle the tofu with onion powder, garlic powder and turmeric; add 1 Tbsp lemon juice and the remaining 1 Tbsp oil. Toss and cook 3–5 more minutes until tofu is golden and well-coated. Remove from pan and set aside.
- Make the spicy tomato-bean mix: In a medium saucepan, heat 1 Tbsp oil over medium-high heat. Sauté diced red onion and jalapeño with a pinch of salt until translucent, about 4–5 minutes. Add garlic and cook 30 seconds. Add chopped tomatoes, cumin and remaining salt; simmer until tomatoes break down and form a saucy mixture, about 5 minutes. Stir in cilantro, 1 Tbsp lemon juice and the drained black beans; heat through 2 minutes. Adjust seasoning.
- Assemble the bowls: Divide warmed hash browns among 3 bowls. Top each with a scoop of tomato-black bean mixture and a generous portion of tofu scramble. Add avocado slices, a squeeze of lemon juice, a sprinkle of cilantro and hot sauce if desired. Serve immediately.
Cook’s Note
- Make ahead: scramble the tofu and tomato-bean mix the night before; reheat gently.
- Swap spices: smoked paprika or chili powder add depth. Use sweet potatoes instead of hash browns for a gluten-free twist.
Nutrition Facts (per serving)
- Calories: 579 • Total Fat: 40 g • Saturated Fat: 7 g • Sodium: 1171 mg • Carbs: 57 g • Fiber: 16 g • Sugars: 9 g • Protein: 22 g