Make THE BEST Tofu Scramble and add it to a burrito bowl with roasted potatoes and avocado for an easy and delicious vegan breakfast recipe! The tofu scramble is seasoned with nutritional yeast and turmeric to give it a bright yellow, eggy color.
This high-protein, gluten-free and vegan bowl is made in just 30 minutes and is perfect for breakfast, but also delicious for dinner! Sub the potatoes with spinach for a low carb bowl.
If you've ever seen a vegan breakfast that you swore had scrambled eggs in it, that was probably scrambled tofu! The look and texture of a tofu scramble is extremely similar to that of scrambled eggs. It's perfect for creating a vegan breakfast burrito bowl!
A few weeks ago, I shared a recipe for my go-to vegetarian breakfast burrito bowl and today, I'm sharing the vegan version. This bowl is packed with flavor and easily customizable. You can add as many veggies as you want to it and play around with sauces.
I'm a sauce addict and love trying out different sauces on bowls! This bowl is incredible when topped with my famous Creamy Vegan Chipotle Sauce or this spicy, zesty Zhoug Sauce! Eat the bowl for breakfast or dinner. It's delicious anytime of the day!
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Step by step instructions
- Prepare the roasted potatoes.
- Dice up russet potatoes, bell peppers and onions into small, even squares.
- Note: Dicing the vegetables the same size means they'll cook evenly.
- Toss the vegetables with olive oil and taco seasoning.
- Quick tip! I like to make my own homemade taco seasoning because you know exactly what's going into it. That way, you're guaranteed that it's gluten free and vegan! You're welcome to do the same, using the link provided, or you can purchase pre-made taco seasoning at the grocery store.
- Roast the vegetables in a 425°F preheated oven for 15-20 minutes.
- Quick Tip! If you have a convection oven, I recommend using that to roast the potatoes. You'll roast them at the same time and temperature, but the potatoes will get crispier!
- Dice up russet potatoes, bell peppers and onions into small, even squares.
- Prepare the tofu scramble.
- Drain a block of extra-firm tofu from the liquid it comes packaged with, then use a couple of paper towels to gently squeeze any more liquid out of the tofu.
- Use your hands, or a potato masher, to crumble the tofu. Just make sure you don't completely mash the tofu, as you still want it to have some texture to it.
- Heat avocado oil in a large skillet over medium-high heat.
- Once the oil is hot, add the crumbled tofu and cook for 4-5 minutes in the skillet.
- Add nutritional yeast, turmeric and salt to the tofu and continue cooking for 2-3 minutes.
- Assemble the bowls.
- Divide the roasted potatoes and scrambled tofu between four bowls.
- Add sliced avocado and cherry tomatoes to each bowl.
- Top with fresh chopped cilantro and everything bagel seasoning.
Other ingredients to add to the bowl
- Hemp seeds - for an additional plant-based source of protein, sprinkle 1 tablespoon of hemp seeds on top of each bowl. This will add 3 grams of additional protein to each bowl.
- Creamy chipotle sauce - for a smoky, creamy addition to the bowl, try this amazing cashew-based sauce!
- Sautéed kale - take 5 minutes to sauté some kale while the potatoes are roasting and add it to the bowls for a burst of healthy greens!
- Jalapenos - add a little spice to these bowls by roasting sliced jalapenos with the potatoes or adding raw sliced jalapenos on top.
- Zhoug sauce - another delicious way to spice up these bowls is by adding one of my all-time favorite sauces right on top! This spicy cilantro sauce is so flavorful, I put it on just about everything, including these tofu scramble bowls!
- Black beans - another great way to add more plant-based protein is by adding beans to the bowls. Simply drain and rinse a 15 ounce can of black beans, then add ½ cup of beans to each bowl before serving. This will add 7 grams of additional protein to each bowl.
- Hot sauce - a drizzle of your favorite hot sauce will add flavor and spice to these burrito bowls!
- Umami seasoning - sprinkle ¼ teaspoon of this vegan seasoning blend on top of the bowls to add another layer of umami flavor!
Make it low carb
- To make these bowls low carb, omit the potatoes. Yes, that is omitting half of the food in these bowls, but potatoes are a high carb food, so eliminating them is the only way to make these bowls low-carb.
- Instead of the potatoes, double up on the scrambled tofu or replace the potatoes with cauliflower rice or spinach. Since you won't be roasting the potatoes, you can sauté the onion and bell peppers in the same skillet as the scrambled tofu. Simply add 1 tablespoon avocado oil to the skillet, saute the onion and peppers, then add another tablespoon of avocado oil and add the crumbled tofu. Finish the recipe as instructed.
- When eliminating the potatoes, the carbs in these bowls are reduced from 40 grams per bowl, down to 13 grams per bowl. And the total net carbs are reduced to 7 carbs.
Meal prep it
- The potatoes can be made in advance and stored in the refrigerator for up to 5 days.
- You can reheat the potatoes in the oven or on the stove.
- If reheating on the stove, add them to a dry skillet over high heat and cook for 4-5 minutes to warm them up and get them crispy on the outside.
- If reheating in the oven, spread them out evenly on a baking sheet and place them under the broiler. Place them on a rack in the upper third of the oven, on high for 3-4 minutes, or until they're warm and crispy.
- When the potatoes are prepared in advance, the bowls can be tossed together in the morning in 10 minutes or less.
More Mexican style bowls to try
- Sweet Potato Vegan Burrito Bowl
- Low Carb Vegan Fajita Bowl
- Shrimp Taco Bowl
- Chipotle Chicken Zoodle Bowls
- Spaghetti Squash Burrito Bowl
- Elote Bowl
- Mexican Roasted Delicata Squash Bowls
Recipe
Tofu Scramble Burrito Bowl
Make THE BEST Tofu Scramble and add it to a burrito bowl with roasted potatoes and avocado for an easy and delicious vegan breakfast recipe!
Servings 4 bowls
Calories 423kcal
Ingredients
Roasted Potatoes
- 4 cups diced russet potatoes
- ½ cup diced bell peppers
- ½ cup diced onions
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon taco seasoning
Scrambled Tofu
- 16 ounce block extra-firm tofu drained and patted dry
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons nutritional yeast
- 1 teaspoon ground turmeric
- ½ teaspoon salt
Burrito Bowls
- 1 avocado sliced
- 1 cup cherry tomatoes halved
- ¼ cup fresh cilantro leaves chopped
- 1 teaspoon everything bagel seasoning
Instructions
Roasted Potatoes
- Preheat the oven to 425°F.
- In a large bowl, toss diced potatoes, bell peppers and onions with avocado oil and taco seasoning.
- Spread them in an even layer on a foil-lined baking sheet
- Place in the oven for 15-20 minutes.
Scrambled Tofu
- When the potatoes have 10 minutes left on the roasting time, prepare the scrambled tofu.
- Drain a block of extra-firm tofu from the liquid it comes packaged with, then use a couple of paper towels to gently squeeze any more liquid out of the tofu.
- Use your hands, or a potato masher to crumble the tofu. Just make sure you don't completely mash the tofu, as you still want it to have some texture to it.
- Heat avocado oil in a large skillet over medium high heat.
- Add the tofu and cook for 4-5 minutes.
- Add the nutritional yeast, turmeric and salt, continue cooking for 2-3 minutes.
Burrito Bowls
- Divide the roasted potatoes and scrambled tofu between four bowls.
- Add ¼ sliced avocado and ¼ cup cherry tomatoes to each bowl.
- Top with fresh chopped cilantro and everything bagel seasoning.
Notes
- If you have a convection oven, I recommend using that to roast the potatoes. You'll roast them at the same time and temperature, but the potatoes will get crispier!
- Be sure to use extra-firm tofu. Softer tofu will not work for this recipe.
- To make these bowls low carb, omit the potatoes. Yes, that is omitting half of the food in these bowls, but potatoes are a high carb food, so eliminating them is the only way to make these bowls low-carb.
- Instead of the potatoes, double up on the scrambled tofu or replace the potatoes with cauliflower rice or spinach.
- Since you won't be roasting the potatoes, you can sauté the onion and bell peppers in the same skillet as the scrambled tofu. Simply add 1 tablespoon avocado oil to the skillet, saute the onion and peppers, then add another tablespoon of avocado oil and add the crumbled tofu. Finish the recipe as instructed.
- The potatoes can be made in advance and stored in the refrigerator for up to 5 days.
- You can reheat the potatoes in the oven or on the stove.
- If reheating on the stove, I recommend adding them to a dry skillet on the stove over high heat and cooking for 4-5 minutes to warm them up and get them crispy on the outside.
- If reheating in the oven, I recommend spreading them out evenly on a baking sheet and placing them under the broiler, on a rack in the upper third of the oven, on high for 3-4 minutes, or until they're warm and crispy.
Nutrition
Calories: 423kcal | Carbohydrates: 40g | Protein: 15g | Fat: 24g | Saturated Fat: 3g | Sodium: 495mg | Potassium: 1287mg | Fiber: 8g | Sugar: 5g | Vitamin A: 967mg | Vitamin C: 48mg | Calcium: 73mg | Iron: 4mg
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