Scramble Burrito Bowl

If you can picture this, my high school had a surf team as part of its sports roster, and I was on it. After a good season, the coaches would take us out for breakfast burritos. This bowl has everything that a great breakfast burrito would have, just without the massive tortilla that could blow apart at any moment.
By | February 24, 2016


Gluten-free • Nut-free • Sugar-free 

The tofu scramble: 
2 tablespoons (30 ml) mild-flavored cooking oil 
1 package (12 ounces or 340 g) extra-firm tofu, drained 
2 tablespoons (15 g) nutritional yeast 
Pinch of ground turmeric 
½ teaspoon black Indian salt (kala namak) 
Salt and freshly ground black pepper 

For the fajita veggies: 
¾ cup (75 g) half-moon slices of red onion 
1 cup (150 g) bell pepper strips (any color) 
½ cup (125 g) cooked black beans 
2 cups (60 g) packed baby spinach 
Salt and freshly ground black pepper 

For the assembly: 
¼ cup (60 ml) Roasted Chipotle Salsa (recipe follows) 
¼ cup (37 g) peeled, pitted, and diced avocado 
2 tablespoons (2 g) fresh cilantro

To make the tofu scramble and fajita veggies: In a large cast-iron skillet, warm the oil over medium heat. Once hot, use your hands to break the tofu apart into large crumbles into the skillet. Brown the tofu for 2 to 3 minutes and then stir it around to brown the other sides. You want it to have a light tan/brown crust on a couple of sides. 

Next, adjust the heat to medium-low and stir in the nutritional yeast, turmeric, and black Indian salt until the scramble is evenly coated. Season with salt and pepper to taste, and push the scramble to one side of the skillet. 

Place the red onion and bell peppers into the other half of the skillet and sauté until the onions become translucent. Add the black beans and spinach, cook until the spinach has wilted, and season to taste with salt and pepper. 

To assemble: Divide the scramble and fajita veggies between 2 bowls. Top with the salsa, avocado, and cilantro, and serve. 

Yield: 2 servings

Roasted Chipotle Salsa
Chips and salsa is a standard snack in my house, but there is no reason to resort to mediocre store-bought salsas when you can make a better version at home. Fuel your chip addiction with this restaurant-style salsa, made up of roasted tomatoes, smoky chipotle chile powder, and fresh lime juice.

2 pounds (908 g) tomatoes 
2 ounces (56 g) fresh jalapeños 
½ cup (80 g) chopped red onion 
¼ cup (4 g) fresh cilantro 
1 teaspoon lime juice 
½ teaspoon ground chipotle chile powder 
½ teaspoon salt, or to taste

Excerpted from Vegan Bowl Attack! More than 100 One-Dish Meals Packed with Plant-Based Power by Jackie Sobon. Published by Fair Winds Press in July 2016 (available for pre-order now).

Build your own subscription bundle.
Pick 3 regions for $60
We will never share your email address with anyone else. See our privacy policy.