Ultimate Tofu Breakfast Burrito Bowls Recipe

Heat a large, heavy skillet over medium-high heat and add 2 tablespoons of oil. Crumble the tofu into bite-sized pieces and add it to the skillet. Season with salt and pepper, and cook, stirring often with a thin metal spatula, until the liquid evaporates and the tofu turns golden brown, about 10 minutes. If excess liquid accumulates in the pan, raise the heat to help it evaporate. Be sure to scrape the bottom of the pan as you stir, making sure to catch any crispy bits and prevent sticking.

Stir in onion and garlic powders, turmeric, lemon juice, and the remaining tablespoon of oil. Toss everything together and cook for another 5 minutes.

Heat a heavy-bottomed saucepan over medium-high heat and add oil. Cook the onion and jalapenos with a pinch of salt, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, cumin, and the remaining salt, and cook, stirring, until the tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice, letting the cilantro wilt in. Add the beans and heat through, stirring occasionally, about 2 minutes. Taste and adjust seasoning as needed.