Tofu Scramble Burrito Bowl

Apr 16

Written By Jill Visit

2 cups russet potatoes

¼ cup diced bell pepper

¼ cup diced onions

1 Tbsp olive oil

½ tsp paprika

½ tsp cumin

8 oz extra-firm tofu, drained and patted dry

¼ tsp salt

1 clove garlic

½ avocado, sliced

½ cup tomatoes, diced

2 Tbsp cilantro, chopped

Preheat oven to 425 degrees.
In a large bowl, toss diced potatoes, bell peppers and onions with ½ Tbsp olive oil , paprika and cumin.
Spread them in an even layer on a foil-lined baking sheet. Bake for 15-20 minutes.
When the potatoes have 10 minutes left on the roasting time, prepare the scrambled tofu.
Drain a block of extra-firm tofu from the liquid it comes packaged with, then use paper towels to gently squeeze any more liquid out of the tofu.
Using your hands or a potato masher, crumble the tofu. Make sure to not completely mash the tofu as you still want it to have some texture to it.
Heat ½ Tbsp olive oil in a large skillet over medium high heat.
Add the tofu and garlic and cook for 4-5 minutes. Add salt and cook for 2-3 minutes.
Divide roasted potatoes and bell peppers and scrambled tofu between two bowls.
Add ¼ sliced avocado and ¼ cup tomatoes to each bowl. Top with fresh chopped cilantro.

Nutritional information:

2 Serving

Serving Size: ½ recipe

Calories: 350

Total Fat: 20g

Saturated Fat: 3g

Cholesterol: 0mg

Sodium: 310mg

Total Carbohydrate: 31g

Fiber: 8g

Protein: 16g

Jill Visit

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