Southwestern Vegan Breakfast Bowl

 

 

 

Who said vegan breakfast had to be boring? Who said vegans couldn’t have “eggs” for breakfast? Well, whoever said it clearly didn’t get a chance to cook up this recipe.

This Southwestern vegan breakfast bowl is so good that it will have you leaping out of bed in the morning. So, let’s hop right into the recipe!

Here’s what you’ll need:

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This recipe has multiple components, so let’s break it down:

 

Pico de gallo

-1/4 of an onion

-1 tomato diced

-1/4 cup cilantro

-salt

-lime

Dice onion and tomato and place into a bowl.

Roughly chop the cilantro and add to the tomatoes and onions.

Slice lime in half and squeeze juice from the lime into the bowl.

Sprinkle with salt and stir.

 

Tofu Scramble (*scramble recipe from hot for food)

-firm tofu

-1/4 cup unsweetened almond milk

-1/4 of an onion

-2 tbsp. nutritional yeast

-1/2 tsp turmeric

-1/2 tsp paprika

-1/4 tsp salt

-1 tbsp olive oil

-pepper to taste

Rinse and drain the water from the package of tofu.

Pat the brick of tofu with a paper towel to absorb any excess water.

In a skillet add olive oil and sautee onions on medium heat until soft.

Next crumble the tofu by hand into small pieces into the frying pan.

Heat and fry together for another 2-3 minutes, then start adding in the spices, sea salt, and nutritional yeast.

Cook for another 4 minutes until most of the liquid is absorbed and you’re starting to see some browning on the tofu. Then you’re going to reconstitute the scramble with almond milk and cook for another 2 minutes.

During the last couple of minutes of cooking add ground pepper to taste.

 

 

Beans

-15 oz. can black beans (no salt added)

-paprika

-salt

-pepper

Open can of beans and empty into a sauce pan on medium heat.

Add salt, pepper, and paprika to taste.

Stir beans occasionally and remove from heat once completely heated.

 

Potatoes

-5 small white potatoes

-clove of garlic

-old bay

-salt

-pepper

-1 tbsp olive oil

Cut potatoes into eighths, and mince the garlic.

In a skillet add olive oil and sautee garlic over medium heat.

Add potatoes to the skillet along with salt, pepper,and old bay.

Cook for 10 minutes, stirring the potatoes often, until brown.

Now for the final product:

Add tofu scramble to bowls first.

Next, add the black beans and potatoes.

Add pico de gallo last.

*Top with sliced avocado and hot sauce for an extra touch.