Name: Scramble Burrito Bowl
Ingredients: 2 tablespoons (28 ml) mildflavored cooking oil; 1 package (12 ounces, or 340 g) extra-firm tofu, drained; 2 tablespoons (6 g) nutritional yeast; Pinch of ground turmeric; ½ teaspoon Indian black salt (kala namak); Salt and freshly ground black pepper, to taste; ¾ cup (120 g) half-moon slices of red onion; 1 cup (150 g) bell pepper strips (any color); ½ cup (120 g) cooked black beans; 2 cups (60 g) packed baby spinach; Salt and freshly ground black pepper, to taste; ¼ cup (65 g) Roasted Chipotle Salsa (page 46); ¼ cup (37 g) peeled, pitted, and diced avocado; 2 tablespoons (2 g) fresh cilantro

Description

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. – Jackie

Ingredients

Scale

For the tofu scramble

2 tablespoons (28 ml) mildflavored cooking oil
1 package (12 ounces, or 340 g) extra-firm tofu, drained
2 tablespoons (6 g) nutritional yeast
Pinch of ground turmeric
½ teaspoon Indian black salt (kala namak)
Salt and freshly ground black pepper, to taste

For the fajita veggies

¾ cup (120 g) half-moon slices of red onion
1 cup (150 g) bell pepper strips (any color)
½ cup (120 g) cooked black beans
2 cups (60 g) packed baby spinach
Salt and freshly ground black pepper, to taste

For the assembly

¼ cup (65 g) Roasted Chipotle Salsa (page 46)
¼ cup (37 g) peeled, pitted, and diced avocado
2 tablespoons (2 g) fresh cilantro

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Instructions

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
brown crust on a couple of sides. Next, adjust the heat to medium-low and stir in the nutritional yeast,
turmeric, and Indian black salt until the scramble is evenly coated. Season with salt and pepper, 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 with salt and pepper.
To assemble: Divide the scramble and fajita veggies between 2 bowls. Top with the salsa, avocado, and cilantro and serve.

Nutrition

Serving Size: 2
Calories: 466
Sugar: 8
Sodium: 1128
Fat: 28
Saturated Fat: 2
Unsaturated Fat: 23
Trans Fat: 0
Carbohydrates: 35
Protein: 27
Cholesterol: 0