Description
A delicious and easy vegan breakfast bowl packed with protein from tofu and black beans, mixed with vibrant veggies and seasoned to perfection.
Ingredients
Scale
- 2 cups frozen hashbrown potatoes
- 2 cups frozen fajita blend veggies
- 2 cups sliced mushrooms
- 16 oz black beans (1 can, drained and rinsed)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 8 oz extra firm tofu
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 1 tablespoon nutritional yeast
- 2 teaspoons oil (any oil)
- ½ teaspoon turmeric powder
- Vegan sour cream (for topping)
- Guacamole (for topping)
- Salsa (for topping)
Instructions
- Preheat your oven to 400°F.
- Crumble the tofu into a large mixing bowl.
- Add garlic powder, onion powder, smoked paprika, salt, nutritional yeast, oil, and turmeric to the crumbled tofu, and mix well.
- On a large sheet pan, toss together hashbrowns, fajita veggies, mushrooms, black beans, onion powder, garlic powder, and salt. Drizzle with olive oil and toss to coat.
- Spread the tofu mixture across the sheet pan.
- Bake in the oven for about 30 minutes.
- Remove from oven, serve in bowls, and top with vegan sour cream, guacamole, and salsa.
Notes
Feel free to customize with your choice of vegetables and toppings!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 0mg
Keywords: vegan, breakfast, burrito bowl, protein, easy recipe