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Vegan Breakfast Bowl
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5 from 3 votes

Vegan Breakfast Bowl

This vegan breakfast bowl is loaded with air-fried tofu, chili lime sweet potatoes, ranchero black beans, and raw vegetables, served with air-fried corn tortilla strips and topped with ranchero sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Mexican
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 485kcal
Author: Kathy Carmichael

Ingredients

Eggy Tofu

  • 14 ounce extra firm tofu Drained and pressed. Cut into equal-sized cubes.
  • 1 Tablespoon nutritional yeast
  • 2 teaspoon turmeric
  • 2 teaspoons black pepper
  • 1 teaspoon black salt

Ranchero Sauce, Salsa or Hot Sauce

Chili Lime Sweet Potatoes

  • 1 large sweet potato The skin on cut into cubes
  • 1 lime juiced and zested
  • 1 Tablespoon chili powder

Ranchero Black Beans

  • 15 ounce black beans rinsed and drained (1 can)
  • 3 Tablespoons ranchero sauce or serve black beans heated without sauce

AIr-fried Corn tortillas

  • 4 small corn tortillas cut into strips

Other Ingredients

  • 10 cups finely chopped kale
  • 1 pint grape tomatoes cut in half
  • ¼ red onion diced
  • 1 avocado cut into cubes
  • 1 jalapeno deseeded and deveined, cut into thin slices
  • 1 limes cut into wedges

Instructions

Eggy Tofu

  • Press tofu and cut into sized cubes.
  • Place tofu cubes into a bowl.
  • Add nutritional yeast and seasonings; toss to coat.

Baked  

  • Follow the exact directions for preparing the tofu.
  • Pre-heat oven to 350 degrees
  • Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.

Air Frying

  • Place seasoned tofu pieces into the basket, not touching each other.
  • Cook on 370 for 10 minutes.
  • Open the basket and turn the tofu pieces over.
  • Air fry for 10 more minutes

Skillet

  • Heat a non-stick skillet to medium heat.
  • Add the tofu pieces.
  • As the tofu cooks, turn it over using a spatula and add a little vegetable broth if sticking.
  • Cook until brown on all sides and the marinade has diminished. 

Ranchero Sauce, or Salsa or Hot sauce as a substitute

  • Make ranchero sauce following the directions in the link provided.
  • Make ahead of time and reheat for a shortcut.
  • The sauce will last in the refrigerator for 7-10 days covered.

Chili Lime Sweet Potatoes or Roast without Marinade

  • Cut the sweet potato into equal-sized cubes (skin on).
  • Place in a pan and cover with water and 1 teaspoon of salt.
  • Parboil for 5 minutes.
  • Drain and rinse with cold water.
  • Transfer potatoes to a refrigerator-safe container and add ¼ cup lime juice and 1 tablespoon chili powder.
  • Cover and shake to cover all potatoes. Allow to marinate overnight or at least a few hours.
  • Air-fry potatoes in a single layer at 400 degrees for 10 minutes; check as larger-sized cubes may take a few minutes longer.
  • Or, roast potatoes on a baking sheet in a 400-degree oven for 30 minutes.

Ranchero Beans

  • Rinse and drain black beans (or substitute pinto beans)
  • Place beans in a pan and add 3 Tablespoons of ranchero sauce or salsa.
  • Heat on medium-low and stir until heated through.

Air-fried Corn Tortilla Strips

  • Cut corn tortillas in strips using a pizza cutting,
  • Make sure they are equal in size.
  • Place tortillas strips on the air-fryer pan in a single layer or the base of the airfryer. Do not overlap pieces.
  • Brush with lime juice and sprinkle with salt or leave plain for extra flavor.
  • Cook at 370b degrees for 6 minutes until brown and crispy.

How to Assemble the Vegan Breakfast Bowl

  • Add a serving of tofu, sweet potatoes, ranchero beans, and kale in each bowl. Add avocado, red onion, tomatoes, and jalapenos to the kale. Place the tortilla strips by the beans in the corner for dipping.
  • Add ranchero sauce or salsa on top of the potatoes and tofu.
  • Serve with a lime wedge.

Notes

  • Customize your own bowl by making it simple: air-fry tofu and sweet potatoes together, cook ahead of time, and reheat when ready to serve.
  • Instead of ranchero sauce, if you're in a hurry, choose salsa or hot sauce as an alternative. 
  • Add cilantro if desired.
  • Choose a grain such as rice, farro, barley, or quinoa instead of sweet potatoes if desired. 
  • Add Vegan Nacho Cheese Sauce and Plant-Based Sour Cream
  • Another sauce option is Vegan Southwest Dressing
  • Substitute greens such as spinach (cooked or raw), or collard greens
  • When cutting jalapenos, wear gloves to avoid burning hands, eyes and skin. 

Nutrition

Calories: 485kcal | Carbohydrates: 85g | Protein: 29g | Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 364mg | Potassium: 2315mg | Fiber: 29g | Sugar: 14g | Vitamin A: 30827IU | Vitamin C: 196mg | Calcium: 597mg | Iron: 9mg