The secret of the dish lies in tofu which replaces classic morning eggs perfectly well!
INGREDIENTS
Servings: 3
Olive oil
3 tbsp., divided
Extra-firm tofu
1 (14 oz.) package, drained
Salt
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
Salt
½ tsp.
Garlic
3 cloves, minced
Tomatoes
2 cups, chopped
Cumin
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
Avocado
1, peeled, pitted, sliced
Fresh lemon juice
1 tsp.
Fresh cilantro
¼ cup, chopped
Hot sauce
1 tsp. or to taste
DIRECTIONS
- Take a large and heavy skillet and heat it over a medium-high heat.
- 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).
- 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.
- Take a saucepan with a heavy bottom and heat it over a medium-high heat.
- Add oil, diced onion, and jalapenos and cook them, stirring, with a pinch of salt for about 5 minutes or until translucent.
- Place garlic in the sauce pan and cook for about half a minute or until fragrant.
- Add chopped tomatoes, cumin, and the rest of the salt and cook for 5 more minutes or until tomatoes are saucy.
- Add cilantro and lemon juice and cook until cilantro wilts. Add beans and cook for 2 more minutes stirring occasionally.
- Add hash browns to every bowl, then add a scoop of beans and a scoop of the cooked mixture.
- Top the bowls with avocado slices, a squeeze of lemon juice, and some cilantro. Before serving, add hot sauce.
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