Vegan Breakfast Burrito Bowls

Hearty and flavorful vegan breakfast burrito bowls packed with tofu scramble, black beans, salsa, and avocado.

Prep Time

15 minutes

Total Time

35 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.36/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch

Cuisine:

Mexican

Main Ingredient:

Vegetarian•Vegan•Rice

Occasion:

Weeknight Dinner

Dietary:

Gluten-Free

Mood:

Comfort Food•Hearty•Spicy

Ingredients

Servings

1block (14-16 oz)Extra Firm Tofu(Pressed to remove excess water)

£3.00

1can (15 oz)Black Beans(Rinsed and drained)

£0.80

2tablespoonsOlive Oil

£0.15

0.5mediumOnion(Diced)

£0.20

0.5mediumBell Pepper(Diced (any color))

£0.40

2clovesGarlic(Minced)

£0.10

0.5teaspoonTurmeric Powder(For color and flavor)

£0.05

2tablespoonsNutritional Yeast(For cheesy flavor)

£0.30

0.3teaspoonBlack Salt (Kala Namak)(Adds an eggy flavor)

£0.10

0.5teaspoonCumin

£0.05

0.3teaspoonChili Powder(Optional, for heat)

£0.05

to tasteSalt

£0.10

to tastePepper

£0.40

2cupsCooked Rice or Quinoa(Use your favorite grain)

£0.75

1cupSalsa(Your favorite kind)

£1.20

1mediumAvocado(Sliced or diced)

£1.00

to tasteVegan Sour Cream (optional)

£0.50

to tasteCilantro (optional)(Chopped, for garnish)

£0.30

Total Cost

£9.45

£2.36 per serving

Instructions

1.
Crumble the pressed tofu into a large skillet. Add olive oil, diced onion, and diced bell pepper to the skillet.
2.
Cook over medium heat for about 5-7 minutes, until the onions and peppers are softened.
3.
Add the minced garlic, turmeric powder, nutritional yeast, black salt, cumin, chili powder (if using), salt, and pepper to the skillet. Mix well and cook for another 3-5 minutes, until the tofu is heated through and slightly browned.
4.
Add the rinsed and drained black beans to the skillet and stir to combine. Cook for another 2-3 minutes to heat the beans.
5.
Divide the cooked rice or quinoa into bowls. Top with the tofu scramble, black beans, salsa, sliced or diced avocado, vegan sour cream (if using), and cilantro (if using).
6.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (450g)

550 kcal / 2301 kJ

Carbs

60g

23% of RDA

Fat

25g

36% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a spicier bowl, add a pinch of cayenne pepper to the tofu scramble.

Add other vegetables like spinach or mushrooms to the tofu scramble for extra nutrients.

You can warm the salsa slightly in a saucepan before adding it to the bowls.

Customize with your favorite toppings, like pickled onions or jalapeños.

Cooking Equipment

Large Skillet

Small Saucepan (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier bowl, add a pinch of cayenne pepper to the tofu scramble.

Add other vegetables like spinach or mushrooms to the tofu scramble for extra nutrients.

You can warm the salsa slightly in a saucepan before adding it to the bowls.

Customize with your favorite toppings, like pickled onions or jalapeños.

Vegan Breakfast Burrito Bowls

Ingredients

Instructions