Vegan, Vegetarian, Nut-Free
This black bean tofu burrito bowl is loaded with fresh vegetables and fill-you-up protein. For this recipe, I made my own salsa. It is worth a few extra minutes if you have the time, but jarred salsa will work too.
Ingredients for making black bean tofu burrito bowls
Extra firm tofu
Salsa. You can make your own by combining chopped tomato, red onion, and cilantro. Add in fresh lime and a pinch of salt.
Sprouted sunflower seeds
Picked jalapenos or pickled banana peppers
1 can black beans or 1 10 oz organic pouch of black beans. My favorite organic black beans in a pouch come from Thrive Market. You can order them here.
1 block organic extra firm tofu
About 5 roasted potatoes, chopped
1 organic avocado
1/4 cup sprouted sunflower seeds
1/2 cup salsa. Store bought or home-made.
5 cups chopped organic arugula
4 to 5 pickled jalapenos or banana peppers
Mild taco sauce
Preheat oven to 450.
Wash and scrub potatoes. Chop into 1/4 inch dice. Toss with 2 Tbs. olive oil and sprinkle with salt. Roast for 30 minutes or until golden and crispy.
Meanwhile make the tofu eggs. Heat a skillet to medium and add 1 Tbs. olive oil. Break up the tofu into small pieces and toss with 2 tsp. turmeric, 2 Tbs. nutritional yeast and 1/2 tsp. salt. Saute for about 10 minutes, until warm.
Dice avocado and chop the arugula.
Open the pouch or can of black beans. If using the pouch of black beans from Thrive Market, there is no need to rinse or drain. If using a can, rinse and drain before using.
Place the arugula in the bottom of 4 large bowls. Top with black beans, roasted potatoes, tofu. avocado, and salsa. Sprinkle sprouted sunflower seeds and picked jalapenos or banana peppers on top.
Drizzle with taco sauce and top with more nutritional yeast.
Notes to make the black bean tofu burrito bowl vegetarian instead of vegan
Use scrambled free-range eggs instead of tofu.
Top with shredded sharp cheddar cheese and sour cream.