Vegan Burrito Bowls

15 m
30 m
Ready in:
45 m
The secret of the dish lies in tofu which replaces classic morning eggs perfectly well!
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Servings: 3
Olive oil
3 tbsp., divided
Extra-firm tofu
1 (14 oz.) package, drained
½ tsp.
Black pepper
to taste
Onion powder
1 ½ tsp.
Garlic powder
1 ½ tsp.
Ground turmeric
½ tsp.
Lemon juice
1 tbsp., fresh
Olive oil
1 tbsp.
Red onion
1 cup, finely diced
Jalapeno peppers
2, seeded, chopped
½ tsp.
3 cloves, minced
2 cups, chopped
1 ½ tsp.
Fresh cilantro
¼ cup, chopped
Fresh lemon juice
1 tbsp.
Black beans
1 (15.5 oz.) can, no-salt, drained, rinsed
Hash brown potatoes
1 ½ cups, cooked
1, peeled, pitted, sliced
Fresh lemon juice
1 tsp.
Fresh cilantro
¼ cup, chopped
Hot sauce
1 tsp. or to taste
  1. Take a large and heavy skillet and heat it over a medium-high heat.
  2. Add oil (2 tbsp.), add tofu breaking it apart into the bite-size pieces, season it with salt and pepper, and cook for about 10 minutes stirring frequently or until tofu browns and the water evaporates (increase the heat if necessary).
  3. Add the next four ingredients (from onion powder to lemon juice) and 1 tbsp. olive oil and toss to coat. Cook for 5 more minutes.
  4. Take a saucepan with a heavy bottom and heat it over a medium-high heat.
  5. Add oil, diced onion, and jalapenos and cook them, stirring, with a pinch of salt for about 5 minutes or until translucent.
  6. Place garlic in the sauce pan and cook for about half a minute or until fragrant.
  7. Add chopped tomatoes, cumin, and the rest of the salt and cook for 5 more minutes or until tomatoes are saucy.
  8. Add cilantro and lemon juice and cook until cilantro wilts. Add beans and cook for 2 more minutes stirring occasionally.
  9. Add hash browns to every bowl, then add a scoop of beans and a scoop of the cooked mixture.
  10. Top the bowls with avocado slices, a squeeze of lemon juice, and some cilantro. Before serving, add hot sauce.
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