Roasted mushrooms, seasoned quinoa, eggy tofu scramble, lots of fresh vegetables, and a dollop of salsa make up these delicious veggie burrito bowls! Prep this easy to make vegan breakfast in advance so you can eat healthy breakfasts all week long!
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 ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp black pepper over the mushrooms. Toss to coat and then roast the mushrooms for 30 minutes.
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 ½ tsp turmeric powder and ¼ 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, ½ cup of tofu scramble, ½ cup tomatoes, ½ cup roasted mushrooms, 2 lime wedges, and 1-2 tbsp salsa. Garnish with sliced green onions.
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.