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.
Ingredients
- 3 tablespoons olive oil, divided
- 1 (14 ounce) package extra-firm tofu, drained
- ½ teaspoon salt
- black pepper to taste
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- ½ teaspoon ground turmeric
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 cup finely diced red onion
- 2 jalapeno peppers, seeded and chopped
- 3 cloves garlic, minced
- 2 cups chopped tomatoes
- 1 ½ teaspoons cumin
- ¼ cup chopped fresh cilantro
- 1 (15.5 ounce) can no-salt-added black beans, drained and rinsed
- 1 ½ cups cooked hash brown potatoes
- 1 avocado – peeled, pitted and sliced
- 1 teaspoon hot sauce, or to taste
- 1 teaspoon fresh lemon juice
Directions
Step 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.
Step 2
Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 579 | |
% Daily Value * | |
Total Fat40g | 51% |
Saturated Fat7g | 34% |
Sodium1171mg | 51% |
Total Carbohydrate57g | 21% |
Dietary Fiber16g | 59% |
Total Sugars9g | |
Protein22g | |
Vitamin C51mg | 253% |
Calcium572mg | 44% |
Iron12mg | 66% |
Potassium1765mg | 38% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Valerieo
- 7 years ago
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 eggs. The only change I made is to sub in pinto beans for the black beans as a matter of preference. Thank you for such an amazing recipe!
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- by: Kimcheemomma
- 7 years ago
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 really read the instructions b4 making it I would’ve cooked the garbanzo beans according to the recipe and it would’ve been even more tasty. A tip for cooking with tofu is extra firm cut through the middle so you have two flat thin pieces salting and peppering and leaving it cut side down in a colander to strain while u prep everything else. This will cut down on the cook time as well as a lot of the moisture will drain off before you even cook it. This is what I do whenever I want a firmer tofu. You can also put something on top to weigh it down.
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- by: Nicole
- 7 years ago
I was looking for something new and tasty for breakfast that was vegan and I found this recipe. Boy am I glad that I found this one. It is in our regular rotation for recipes now. I needed something that my hubs, 4 yo and 19month old would eat and this is it. We were missing eggs and this recipe satisfied that craving for us. I didn’t change a thing in this recipe and I followed it exactly. This is a staple in our house and thanks for this delicious recipe.
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- by: Elon
- 6 years ago
My whole family liked this. I did make it with tofu, and it was good, but I think I’ll try it with eggs next time. I cooked things in the order the recipe listed things. By the time other things were done the tofu was a bit dried out. I think I’ll start it, or the eggs, when other things are about done. I was a bit nervous about using 1.5 teaspoons of so many spices but it did give it a really good flavor.
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- by: Mary Capps
- 6 years ago
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 tweaked it to suit my own needs. I use shredded sweet potato hash browns, instead of the potato, and I omit the tomatoes and add chopped zucchini and mushrooms. I sometimes add chopped red bell pepper as well. The spices really make this dish. Thanks so much for sharing!
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- by: Shaevjones
- 5 years ago
A-M-A-Z-I-N-G!!!! This is one my absolute favorites!! My son and I are both vegan and always looking to add more delicious dishes to our menu….this one did not disappoint!! This is the first time I?ve ever been able to get my son to eat ?eggs?. Before we were vegan he wouldn?t touch?em and I absolutely loved them!! This definitely takes care of any void I miss from eggs; they taste exactly like them. The seasonings you chose were perfect!! If I were you I?d follow the recipe exact first then maybe next time tweak it a bit….everything was spot on for me I just decrease the tomatoes a bit since I don?t care for them but you need a little bit of that juice in the dish, for sure.
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- by: Sandy Pecinovsky
- 4 years ago
I am not vegan or even vegetarian, but this dish is amazing & delicious. My son is vegan and I was very pleased to be able to make a dish with tofu that was actually really good. Because I tried this dish in the winter, ripe, edible tomatoes are not available. I used a 15 oz can of diced seasoned tomatoes. I took a lazy route and purchased pre-made guacamole. I would have used sliced avocado but didn?t know when I?d make the dish and did not want overripe fruit that I would have thrown out. We sprinkled with non-dairy cheddar sprinkles and guacamole. It was fantastic! I plan to make again even without my vegan son home to eat!
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- by: James
- 4 years ago
First time cooking tofu. It does have the same texture as scrambled eggs. This dish is heavy on protein so try not to eat too much. I didn’t have cilantro but most of this just felt like bulky food in a bowl. I’d make it again but definitely recommend the hot sauce. Does need a bit more flavor in there or just heavier seasoning.
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- by: Lola
- 4 years ago
I am new to eating a Whole Foods plant based diet and was struggling to find breakfast recipes that were not bland tasting and filling. The 1st time I made this, I jumped for joy as this hit the spot and kept me satiated till lunch time.
I make a double batch so I don?t have to cook for a few days and vary it by adding some boiled plantain or air fried sweet potatoes or serve it as a burrito in a tortilla. Since going vegan I always make mango salsa and that goes great with this dish also.
Try this recipe, you will love it.
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- by: Talley Hernandez
- 4 years ago
This recipe was great! I only used 2 ounces of onion. I also cut out the salt because I decided to use pickled jalape?os so it balanced out nicely! I did want to add more color so I used a sweet potato diced into small cubes instead of the potato. I love hot sauce but I wanted to try out some chili garlic sauce and it took this recipe next level! Even better, the calories turned out lower than this recipe. This was a awesome idea that I was able to easily turn into my own.
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