ULTIMATE TOFU BREAKFAST BURRITO BOWLS
Tofu scrambles up just like eggs, and with some clever spices, even non-vegans will barely notice the difference. Try setting out toppings to let family or guests assemble their own burrito bowls.
Provided by isachandra
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 3
Number Of Ingredients 23
Steps:
- 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.
- Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.
- 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.
- 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.
Nutrition Facts : Calories 579.2 calories, Carbohydrate 57.2 g, Fat 39.6 g, Fiber 16.4 g, Protein 22 g, SaturatedFat 6.8 g, Sodium 1170.5 mg, Sugar 9.1 g
TOFU SCRAMBLE BREAKFAST BURRITO RECIPE BY TASTY
Here's what you need: medium yukon potatoes, olive oil, smoked paprika, dried oregano, garlic powder, kosher salt, pepper, extra firm tofu, low sodium soy sauce, nutritional yeast, onion powder, ground turmeric, grape tomatoes, fresh spinach, large flour tortillas, avocado, hot sauce
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C).
- Add the potatoes to a baking sheet with a drizzle of olive oil, the paprika, oregano, ½ teaspoon of garlic powder, salt, and pepper and toss until well coated.
- Bake for 20 minutes, flipping halfway through, until the potatoes are tender.
- Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, crumble the block of tofu into the pan until it resembles the consistency of scrambled eggs, being careful not to over-crumble because it will continue to break apart as you cook. Cook for 4-5 minutes, until the tofu is slightly golden.
- Add the soy sauce, nutritional yeast, the remaining 2½ teaspoons garlic powder, the onion powder, turmeric, salt, and pepper and stir until well combined. Add the tomatoes and cook for 4-5 minutes, until the tomatoes become slightly wrinkled. Add the spinach and cook until wilted, 3-4 minutes.
- To assemble a burrito, add ¼ of the tofu scramble, ¼ of the potatoes, some avocado, and hot sauce to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
- Enjoy!
Nutrition Facts : Calories 455 calories, Carbohydrate 54 grams, Fat 19 grams, Fiber 7 grams, Protein 19 grams, Sugar 4 grams
BREAKFAST-FOR-DINNER BURRITOS
Having a cheesy scrambled egg-filled burrito for dinner is the antidote to a busy morning when there often just isn't time to make or enjoy one. This version has some salsa-spiked refried beans, Canadian bacon and avocado in it to add extra heft, but like any burrito, it's also easy to customize and make your own.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450˚ F. Spread the curly fries on a large rimmed baking sheet and bake as the label directs. Meanwhile, put the beans in a medium bowl and microwave until hot, 1 to 2 minutes; stir in the salsa.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the Canadian bacon; cook until lightly browned, 2 to 3 minutes. Add the scallions and chile powder; cook just until softened, about 1 minute. Reduce the heat to medium low and pour in the eggs. Season with salt and pepper and cook, stirring, until fluffy and just slightly wet in spots, 4 to 5 minutes. Remove from the heat and add the cheese. Let stand 1 minute, then stir until the cheese is melted and the eggs are very creamy.
- Warm the tortillas as the label directs. Spread the bean mixture over the bottom third of the tortillas. Top with the avocado slices and eggs. Roll up tightly. Serve with the fries and more salsa.
Nutrition Facts : Calories 740, Fat 41 grams, SaturatedFat 12 grams, Cholesterol 406 milligrams, Sodium 1631 milligrams, Carbohydrate 63 grams, Fiber 8 grams, Sugar 4 grams, Protein 33 grams
BREAKFAST-FOR-SUPPER TOFU BURRITOS
Round out the main course with leaves of romaine lettuce topped with purchased guacamole and salsa; also offer rice pilaf. For dessert, spoon Kahlùa and chocolate sauce over coffee ice cream.
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Heat vegetable oil in heavy large skillet over medium-high heat. Add bell peppers and sauté until beginning to soften, about 2 minutes. Add tofu, garlic and chili powder and sauté until bell peppers are soft, about 3 minutes. Mix in cilantro; season filling with salt and pepper. Remove from heat.
- Wrap flour tortillas in plastic and warm on low in microwave. Arrange flour tortillas on work surface. Spoon 1/4 of filling into center of each. Fold tortilla sides over ends of filling; roll up to enclose filling. Cut each burrito in half; place 4 halves on each plate.
VEGAN TOFU BREAKFAST BURRITOS
This is an excellent vegan breakfast burrito with tofu that is delicious and filling without any eggs or dairy.
Provided by redbetsy
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add potatoes to the hot oil and season with salt and pepper. Cook without stirring until edges have started to brown, about 5 minutes. Toss potatoes and cook, stirring occasionally, until tender, about 15 minutes more. Add 1 chopped onion to the pan in the last 5 minutes.
- Heat 1 tablespoon oil in a separate skillet over medium-high heat. Add remaining chopped onion. Cook until softened, about 5 minutes. Add garlic and saute until fragrant, about 2 minutes more. Stir in chili powder, cumin, and coriander. Cook and stir to coat, about 1 minute. Pour water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Place tortillas in the preheated oven and bake until pliable and slightly browned, about 5 minutes.
- Crumble tofu into the skillet with the onion-garlic mixture. Cook, stirring occasionally, until hot and coated with spices, about 15 minutes. Add nutritional yeast.
- Place a tortilla on a plate and add 1/4 cup cooked potatoes and 1/4 cup tofu mixture to the center. Roll up to make a burrito. Repeat with remaining potatoes, tofu, and tortillas.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 36.1 g, Fat 9.1 g, Fiber 6 g, Protein 10.8 g, SaturatedFat 1.3 g, Sodium 51.9 mg, Sugar 2.5 g
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