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Ultimate Tofu Breakfast Burrito Bowls

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Ingredients

3 tablespoon Olive Oil divided
14 ounce Tofu extra firm
1/2 tablespoon Salt
Black pepper to taste
1 1/2 teaspoon Onion powder
1/2 teaspoon Turmeric
1 tablespoons Lemon Juice
1 1/2 teaspoon Garlic powder
1 cup Onion finely diced
2 Jalapeno Peppers chopped and seeded
3 Garlic Cloves minced
1 1/2 teaspoons Cumin
1/2 cups Potatoes
1 Avacado peeled, pitted and slices

Nutritional information

576
Calories
39.6 g
Fat
56.6 g
Carbs
21.9 g
Protein
0 mg
Cholesterol
1170 mg
Sodium

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Ultimate Tofu Breakfast Burrito Bowls

Ultimate Tofu Breakfast Burrito Bowls

Features:
  • Vegan
  • 45
  • Medium

Ingredients

Directions

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Steps

1
Done

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.

2
Done

Step 2

Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.

3
Done

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.

4
Done

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.

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