Vegan Burrito Bowl with scrambled tofu
The Vegan Tofu Scramble Burrito Bowl is a great vegan meal for people who love tofu. It is very healthy, doesn’t have gluten, and is full of taste.
Have you ever tried to eat only plants? You may already know that there are now a lot of great veggie goods on the market. I was a vegan for two years, and I tried a lot of vegan foods, milks, and sauces. However, it was hard for me to find a good plant-based substitute for fried eggs.
With the right combination of spices and sauces, tofu can be made to taste like scrambled eggs. This recipe mimics the rich, umami tastes of an egg-based breakfast by using nutritional yeast and a creamy chili lime sauce. You can find nutritional yeast in most food shops. It tastes like cheese but doesn’t contain any dairy.
This tofu scramble is served on a bowl of greens, brown rice, beans, and a variety of vegetables like tomatoes, red onions, and avocado.
The best tofu for tofu scramble
Tofu comes in many different forms, including smooth, soft, medium, firm, and extra firm.
This dish works best with firm tofu. Extra-firm tofu will also work, but the texture will be less fluffy and more thick. If it’s smooth or medium soft, it’s too soft and will turn into mush when broken.
Check out our Guide to Tofu:How to Press, Prepare, and Cook Different Types and Textures of Tofu if you want to learn more about tofu and all the great ways to use it.
What is Vegan Chili Lime Aioli made of?
With the spicy lime mayonnaise, this dish goes from being good to making your mouth water. It makes the dish more creamy and adds a lot of taste. The base is veganaise, which is mayonnaise made without eggs. Most food shops sell it near the standard mayonnaise. I add a little lime juice, pepper powder, and garlic powder to the veganaise.
How to Make Tofu Scramble: Hints and Tips
Tofu can take on many different tastes and textures, which is why I love to use it in meatless recipes. Here are some tips for making tofu that tastes just like soft cooked eggs.
To keep it fresh, tofu is often pressed to get rid of the water before it is cooked. For this dish, do not press the tofu. Most of the water will be gone after cooking, so pressing the tofu may make the scramble too dry.
Be careful when you stir the tofu while it is cooking. You don’t want tiny pieces of tofu. Instead, you want some bigger pieces.
Use a pan that won’t stick or is well-greased. If the tofu sticks to the bottom of the pan, your scramble will have bits that are too crispy.
Changes to the Tofu Scramble Burrito Bowl
I love this recipe because it can be changed in so many ways. Every time you make it, you can change something about it, so it will never get old. Here are a few places to start:
Add things like cumin, pepper powder, cayenne, sriracha, and salsa to the tofu scramble.
Change the brown rice for something else. You can choose from quinoa, couscous, farro, and barley.
Put in your favorite vegetables. All of these work well: bell peppers, corn, roasted sweet potatoes, and mushrooms.
What Should You Serve with Tofu Scramble?
This meal goes well with a cup of coffee or your favorite drink for breakfast. Tofu scramble also keeps well in the fridge, so you can make it ahead of time and heat it up in the microwave if you need a quick breakfast or lunch on the go.
How to put things away
You can put your tofu scramble in a sealed jar and put it in the fridge for up to a week. If you want to make this meal ahead of time, store each part separately (the tofu scramble, beans, sauce, etc.). When you’re ready to eat, put the bowl together.
Vegan Burrito Bowl with scrambled tofu
TIME TO COOK
TIME TOTAL: 35 minutes
SERVINGS 2 servings
This recipe calls for brown rice that has been cooked. If you don’t have any leftovers, make that first by following the directions on the package.
What you need to make a tofu scramble
1 tablespoon veggie or olive oil
1/2 chopped medium white onion
1 clove of garlic chopped up
1 block of firm tofu (14 ounces)
2 spoonfuls of healthy yeast
1/2 teaspoon paprika
1/4 of a teaspoon of ground turmeric
1/2 teaspoon salt, plus more to taste
1/8 teaspoon of black pepper that has been newly ground, plus more to taste
For the sauce with chili lime
1/4 cup vegan mayonnaise
1/2 lime, juiced
1/2 milligram of chili powder
1/4 teaspoon of dried garlic
2 tablespoons water, as needed
To put the taco bowls together,
4 cups of baby spinach, baby kale, arugula, or mixed greens
2 cups brown rice that is cooked
1/2 small pieces of red onion
1 cup of sliced cherry or grape tomatoes
1/2 cup black beans or kidney beans from a can, if you want.
1/2 avocado, diced (optional)
Cook the garlic and onions:
Add the oil and onions to a pan that doesn’t stick and cook over medium heat for 2 to 3 minutes, until the onions become clear. Add the garlic and keep cooking for another 2 minutes.
Toss in the tofu:
Drain the tofu, but don’t squeeze it to get rid of any extra water. Use your hands to break it up into small pieces that you can eat, then add it to the pan. Mix the items with a spoon until they are all spread out evenly.
Add the seasoning:
Add the nutritional yeast, paprika, turmeric, salt, and black pepper. Mix the spices into the tofu in a gentle way so that they cover it evenly. With the turmeric, the tofu will turn a bright yellow color.
Keep on cooking:
Cook the tofu for 3–7 minutes, turning it every 1–2 minutes, until all of the water has disappeared. Taste it and add more salt if you think it needs it. Take the pan off the heat and put it somewhere else.
To make aioli:
Mix the lime juice, chili powder, garlic powder, vegan mayonnaise, and 1 tablespoon of water in a small bowl until smooth. If it’s still too thick, add another tablespoon of water to make it a little bit thinner.
Put the bowls together:
Split the veggies, rice, onion, tomatoes, beans, avocado, and tofu scramble between two bowls. Pour the sauce on top, and have fun!
(PER SERVING) 673 CALORIES 34g FAT 71g CARBS 32g PROTEIN