Vegan Breakfast Burrito Bowls

Crumble the pressed tofu into a large skillet. Add olive oil, diced onion, and diced bell pepper to the skillet.

Cook over medium heat for about 5-7 minutes, until the onions and peppers are softened.

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.

Add the rinsed and drained black beans to the skillet and stir to combine. Cook for another 2-3 minutes to heat the beans.

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).

Serve immediately and enjoy!