Roasted mushrooms, tangy cilantro lime quinoa, eggy tofu scramble, lots of fresh vegetables, and a dollop of salsa make up this delicious veggie burrito bowl! Meal prep this easy to make vegan breakfast in advance so you can eat healthy breakfasts all week long!
Whenever I have an especially busy week coming up, I like to make this veggie burrito bowl recipe on Sunday afternoon and prep breakfast bowls to eat all week long! It’s the best vegan meal prep recipe because it’s easy to make, all components of the bowl are ready in about 45 minutes, and it’s loaded with vibrant vegetables and plant-based protein.
The garlicky roasted mushrooms, eggy tofu scramble, sweet grape tomatoes, and tangy cilantro lime quinoa are all so flavorful, and a dollop of salsa is just enough to add a little bit more flavor to the fresh ingredients in the bowl. This savory combination is super filling, satisfying, and it’s naturally gluten-free and oil-free.
Step by Step Instructions
All of the veggie burrito bowl components can be made in less than one hour. The trick to doing this is to have multiple steps going at the same time. Begin by pressing the block of tofu in a tofu press for 30 minutes (Photo 1). While the tofu is pressing, quarter, season, and roast the mushrooms (Photo 2).
Once you get the mushrooms into the oven, start cooking the quinoa in a pot on the stove. When the quinoa is done cooking, let it sit for 5 minutes and then fluff it with a fork (Photo 3). Next, make the cilantro lime sauce (Photo 4). Transfer the quinoa to a large bowl and drizzle the sauce over the quinoa and stir to combine (Photos 5 & 6).
When the tofu is done pressing, put the block in a large pan over medium heat. Use a wooden spoon to break the tofu up into small pieces and season it with turmeric powder and black salt. Let it cook for a few minutes until the tofu is warm (Photo 7). Now it’s time to build the veggie burrito bowl! Arrange the spinach, quinoa, tofu scramble, tomatoes, roasted mushrooms, and salsa in a bowl (Photo 8).
What Goes With It
I like to make the bowls with my favorite cilantro lime quinoa as a base because it’s so flavorful, easy to make, and I love the vibrant green color. However, if you don’t want to make the flavored quinoa, you could also serve these veggie burrito bowls with brown rice, cauliflower rice, or couscous.
How Long Does It Last In The Refrigerator?
The burrito bowl ingredients will stay fresh in the fridge for 4-5 days. You can build the bowls or store the ingredients separately in airtight containers in the fridge.
Can I Freeze It?
You can freeze veggie burrito bowls made up of the quinoa, tofu scramble, and roasted mushrooms. Freeze the bowls for 1-2 months (for the best quality). Don’t freeze the bowls with fresh spinach, tomatoes, or salsa. You should add the fresh ingredients and salsa once the bowls are defrosted.
How To Reheat It
Remove the frozen veggie burrito bowl from the freezer and put it in the fridge to defrost for 24 hours. Then you can warm up the covered bowl in the microwave (or transfer the ingredients to a pot and reheat on the stovetop) for 1-2 minutes, stirring occasionally, until it’s warm all the way through. Add the fresh spinach, halved grape tomatoes, and a dollop of salsa to the bowl before serving.
Recipe Variations
You can enjoy the vegan burrito bowl just like this, or you could switch it up with any of the following variations:
- Make Burritos: Skip the bowl and wrap the ingredients into 2 large burrito wraps for a delicious breakfast on the go!
- Add Heat: Instead of using mild salsa as the “dressing”, you could drizzle vegan chipotle mayo over the top of the quinoa burrito bowl to add a spicy kick! Add 1-2 tbsp water to the mayo to give it more of a dressing consistency.
- Make it Low-Carb: You can lower the carbs in this recipe by replacing the quinoa with cauliflower rice or spiralized zucchini noodles.
- Add Sofritas: Make a copycat chipotle veggie bowl by making vegan sofritas instead of a tofu scramble. Tofu sofritas would be a delicious addition!
Substitutions & FAQ
- Tofu Substitutions: You can use black beans or refried beans instead of tofu.
- Spinach Substitutions: Thinly sliced kale, arugula, mixed greens, or swiss chard can be used instead of spinach.
- Mushroom Substitutions: You can use roasted zucchini, eggplant, or artichoke hearts instead of mushrooms.
- Dressing Options: You can use homemade salsa or your favorite store-bought salsa as the burrito bowl dressing. You could also switch it up with vegan chipotle mayo or pistachio kale sauce.
- Do I Have to Use Kala Namak? No, you don’t have to use black salt to season the tofu, it just adds an eggy flavor. Regular salt is fine to use.
- Can I Prep the Bowls Ahead of Time? Yes, you can assemble the vegan breakfast burrito bowls 4-5 days in advance and eat them all week long. They hold up very well in the fridge.
Success Tips
- Try to get the quinoa cooking, mushrooms roasting, and tofu pressing all at the same time, so you can get all the components of the recipe ready at the same time.
- You can eat the breakfast bowl hot or cold, it’s delicious either way.
- This recipe makes enough for 6 bowls, it’s perfect for meal prepping. If you don’t want to make that many bowls, you can cut the recipe ingredients in half to only make 3 bowls.
- If you want to assemble multiple vegan burrito bowls to eat for breakfast during the week, I like to use these large glass meal prep containers.
- Store the leftovers in an airtight container in the fridge for 4-5 days.
Want More Delicious Vegan Breakfast Recipes?
Whole Lemon Pomegranate Smoothie
Veggie Breakfast Burrito Bowl
Equipment
- Tofu Press
- Baking Tray
- Medium Pot
- Large Pan
- Blender
Ingredients
Scrambled Tofu:
- 1 block firm tofu
- 1/2 tsp turmeric powder
- 1/4 tsp kala namak
Roasted Mushrooms:
- (2) 8 oz packages cremini mushrooms quartered
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Fresh Bowl Ingredients:
- 5 oz fresh spinach
- 1 lb grape tomatoes halved
- 1 cup mild salsa
- 1/2 cup green onions sliced
- 2 medium limes
Instructions
- Preheat the oven to 350 degrees.
- Press the block of tofu in a tofu press for 30 minutes. While the tofu is pressing, quarter the mushrooms and arrange them on a parchment-lined tray. Sprinkle 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper over the mushrooms. Toss to coat and then roast the mushrooms for 30 minutes.
- While the mushrooms are roasting, start cooking the quinoa in a pot on the stove. When the quinoa is done cooking, let it sit covered for 5 minutes and then fluff it with a fork. Use this recipe to make the cilantro lime quinoa.
- When the tofu is done pressing, put the block in a large pan over medium heat. Use a wooden spoon to break the tofu up into small pieces. Sprinkle 1/2 tsp turmeric powder and 1/4 tsp black salt over the tofu to season it. Keep stirring until the tofu has turned yellow and is warm all the way through.
- Build the bowls with 1 cup of the cooked quinoa as a base. Add 1 big handful of fresh spinach, 1/2 cup of tofu scramble, 1/2 cup tomatoes, 1/2 cup roasted mushrooms, 2 lime wedges, and 1-2 tbsp salsa. Garnish with sliced green onions.
Notes
- Try to get the quinoa cooking, mushrooms roasting, and tofu pressing all at the same time, so you can get all the components of the recipe ready at the same time.
- This recipe makes enough for 6 bowls, it's perfect for meal prepping. If you don't want to make that many bowls, you can cut the recipe ingredients in half to only make 3 bowls.
- Store the leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
*This recipe was originally shared on 4/8/17, but I updated it on 7/21/20 with new pictures and better recipe instructions.
