Breakfast Burrito Bowl (or wrap!)

This vegan breakfast burrito is a delicious and satisfying way to start your day. Loaded with flavorful ingredients like scrambled tofu, black beans, avocado, cilantro sauce, and fresh veggies, this burrito is packed with protein, fiber, and essential nutrients. The scrambled tofu mimics the texture of scrambled eggs, while the black beans add a hearty and filling element. The creamy avocado sauce adds a touch of richness, while the herbs add a burst of freshness and flavor. Wrap it all up in a warm tortilla for a handheld breakfast that is perfect for busy mornings or leisurely weekend brunches, or assemble in a bowl. This vegan breakfast burrito is not only delicious but also easy to customize with your favorite ingredients like vegan cheese, spinach, or roasted potatoes. Whether you're vegan or just looking for a tasty and wholesome breakfast option, this burrito is sure to satisfy your cravings and keep you fueled throughout the morning. Enjoy the delicious flavors and textures of this vegan breakfast burrito!

Ingredients:

For the Burrito Bowl:

• 1 cup cooked quinoa

• 1 cup black beans, cooked or canned (rinsed and drained)

• 1 avocado, sliced

• 1 cup cherry tomatoes, halved

• 1 cup spinach leaves

• 1/4 cup red onion, finely chopped

• 1/4 cup fresh cilantro, chopped

• 1 tablespoon olive oil

• Salt and pepper to taste

For the Tofu Scramble:

• 1 block (about 14 oz) firm tofu, drained and crumbled

• 2 tablespoons nutritional yeast

• 1 teaspoon turmeric

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper to taste

For the Avocado-Cilantro Sauce:

• 1 ripe avocado

• 1/4 cup fresh cilantro

• Juice of 1 lime

• 2 tablespoons water (or more as needed)

• Salt to taste

Instructions:

1. Prepare the Tofu Scramble: In a skillet over medium heat, add olive oil and crumbled tofu. Cook for 3-4 minutes, then add nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper. Cook for another 5-6 minutes, stirring occasionally, until tofu is heated through and has a scrambled egg-like consistency. Set aside.

2. Make the Avocado-Cilantro Sauce: In a blender or food processor, combine avocado, cilantro, lime juice, water, and salt. Blend until smooth, adding more water if needed to reach your desired consistency. Set aside.

3. Assemble the Burrito Bowl: Divide cooked quinoa among serving bowls. Top with black beans, tofu scramble, avocado slices, cherry tomatoes, spinach leaves, red onion, and fresh cilantro.

4. Drizzle with Avocado-Cilantro Sauce: Generously drizzle the avocado-cilantro sauce over the burrito bowls.

5. Season to Taste: Sprinkle with additional salt and pepper if desired.

6. Serve: Serve the vegan breakfast burrito bowls immediately, and enjoy your flavorful and nutritious start to the day!
   

Feel free to customize this recipe by adding other toppings such as sautéed mushrooms, roasted sweet potatoes, or salsa for extra flavor and variety. This vegan breakfast burrito bowl is packed with protein, fiber, and healthy fats, making it a satisfying and wholesome way to begin your day.