Name: Vegan Tofu Scramble Burrito Bowl
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: For the tofu scramble -; 1 tablespoon vegetable or canola oil -; 1/2 white onion, diced -; 1 clove garlic, minced -; 1 (14-ounce) block firm tofu -; 2 tablespoons nutritional yeast -; 1/2 teaspoon paprika -; 1/4 teaspoon turmeric powder -; 1/2 teaspoon salt, plus more to taste -; 1/8 teaspoon freshly ground black pepper, plus more to taste -; For the chili lime aioli -; 1/4 cup vegan mayonnaise -; 1/2 lime, juiced -; 1/2 teaspoon chili powder -; 1/4 teaspoon garlic powder -; 2 tablespoons water, as needed -; To assemble the burrito bowls -; 4 cups baby spinach, baby kale, arugula, or mixed greens -; 2 cups cooked brown rice -; 1/2 red onion, finely diced -; 1 cup cherry or grape tomatoes, halved -; 1/2 cup canned black beans or kidney beans (optional) -; 1/2 avocado, diced (optional) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Tofu Scramble Burrito Bowl

1. For the tofu scramble -

2. 1 tablespoon vegetable or canola oil -

3. 1/2 white onion, diced -

4. 1 clove garlic, minced -

5. 1 (14-ounce) block firm tofu -

6. 2 tablespoons nutritional yeast -

7. 1/2 teaspoon paprika -

8. 1/4 teaspoon turmeric powder -

9. 1/2 teaspoon salt, plus more to taste -

10. 1/8 teaspoon freshly ground black pepper, plus more to taste -

11. For the chili lime aioli -

12. 1/4 cup vegan mayonnaise -

13. 1/2 lime, juiced -

14. 1/2 teaspoon chili powder -

15. 1/4 teaspoon garlic powder -

16. 2 tablespoons water, as needed -

17. To assemble the burrito bowls -

18. 4 cups baby spinach, baby kale, arugula, or mixed greens -

19. 2 cups cooked brown rice -

20. 1/2 red onion, finely diced -

21. 1 cup cherry or grape tomatoes, halved -

22. 1/2 cup canned black beans or kidney beans (optional) -

23. 1/2 avocado, diced (optional) -

How to cook deliciously - Vegan Tofu Scramble Burrito Bowl

1. Stage

Cook the onions and garlic: In a nonstick pan over medium heat, add the oil and onions, and sauté for 2 to 3 minutes until translucent. Add the garlic and continue to sauté for 2 more minutes.

2. Stage

Add the tofu: Drain the tofu, but do not press it to remove excess water. Use your hands to crumble it into bite-sized pieces and add it to the pan. Use a spatula to stir the ingredients until they are evenly distributed.

3. Stage

Add the spices: Sprinkle in the nutritional yeast, paprika, turmeric, salt, and black pepper. Gently stir the tofu to evenly coat it with the spices. The turmeric will turn the tofu bright yellow.

4. Stage

Continue cooking: Cook the tofu for 3 to 7 minutes, stirring every 1 to 2 minutes until the water from the tofu has evaporated. Taste and season with more salt if needed. Remove the pan from the heat and set it aside.

5. Stage

Make the aioli: In a small bowl, combine the vegan mayonnaise, lime juice, chili powder, garlic powder, and 1 tablespoon water until smooth. If it's still thick, add 1 more tablespoon of water to thin it out a bit more.

6. Stage

Assemble the bowls: Divide the greens, rice, onion, tomatoes, beans, avocado, and tofu scramble between two bowls. Drizzle the aioli on top and enjoy!