Low Carb Vegan Breakfast Burrito Bowl
How to Make It
Step 1
Add cauliflower rice to a wide skillet over high heat. Add the water to the skillet, and cover the rice with a lid. Let the rice simmer in the water until the water evaporates and the cauliflower is soft.
Step 2
Add canned diced tomatoes and chilis to the cauliflower rice, and reduce the heat to medium. Add olive oil, salt, and pepper to the cauliflower rice, and stir to combine. Stir the rice in the skillet for 2 more minutes.
Step 3
Transfer the rice and tomatoes to your serving bowl, and return the skillet to the stove. Prepare tofu by draining the packaging and squeezing as much excess water out of the tofu as possible. Use paper towels to absorb the extra water. Then, crumble the right amount of tofu into a bowl.
Step 4
Melt the coconut oil in your skillet over medium heat. When the oil is hot, add the tofu. Season the tofu with salt, pepper, cumin, onion powder, paprika, and cayenne pepper. Cook the tofu while stirring for 3-4 minutes, then stir the nutritional yeast into the tofu.
Step 5
Transfer the “scrambled eggs” to your bowl of cauliflower rice. Assemble the rest of the bowl with avocado slices and more nutritional yeast on top. Add other burrito bowl toppings at your discretion.
Ingredients
- Cauliflower rice – 5 oz
- Water – 2 fl oz
- Canned Diced Tomatoes & Green Chilies – 4 tbsp
- Olive Oil – 1 tsp
- Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Tofu – 4 oz
- Coconut oil – 1 tbsp
- Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Cumin, ground – 0.25 tsp
- Onion powder – 0.13 tsp
- Paprika – 0.25 tsp
- Cayenne – 0.13 tsp
- Nutritional Yeast – 0.5 tbsp
- Avocado – 1 oz
- Nutritional Yeast – 0.5 tbsp