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Vegan Soyrizo Breakfast Bowls
Vegan soyrizo breakfast bowls are easy to make with fluffy scrambled tofu, spicy soy chorizo, homemade pico de gallo, and your favorite toppings!
Course
Breakfast
Cuisine
American, Mexican
Keyword
soyrizo recipes, vegan savory breakfast, vegan soyrizo recipes
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Calories
212
kcal
Author
Amanda
Ingredients
Pico de Gallo:
1
cup
grape tomatoes
quartered
1/3
cup
red onion
finely diced (about 1/4 red onion)
1/4
cup
cilantro
finely chopped
1/2
teaspoon
salt
Bowl Ingredients:
1
batch
tofu scramble
1
12-ounce package
soyrizo
I like Trader Joe's brand
Toppings:
salsa
avocado
sliced
jalapeno
thinly sliced
cilantro
lime wedges
Instructions
To Make Pico de Gallo:
In a small bowl, combine tomatoes, onion, cilantro, and salt. Set aside.
To Make Soyrizo + Tofu Scramble:
In a large pan, make tofu scramble according to recipe (see notes for recipe link).
In the same pan, add soyrizo. Mix well and cook until heated through (about 5 minutes). Remove from heat.
Assemble Bowls:
Put soyrizo/tofu scramble mixture in bowls. Top with pico de gallo, avocado, salsa, jalapeno slices, and cilantro. Enjoy!
Video
Notes
Make tofu scramble following
this recipe
Store soyrizo leftovers in a separate container than the pico do gallo. Leftovers keep for about 3-5 days.
Nutrition
Serving:
1
serving (1/4 recipe - bowls with pico de gallo only))
|
Calories:
212
kcal
|
Carbohydrates:
10.8
g
|
Protein:
13
g
|
Fat:
14.9
g
|
Saturated Fat:
1
g
|
Sodium:
676
mg
|
Potassium:
156
mg
|
Fiber:
5.6
g
|
Sugar:
4.8
g
|
Calcium:
141
mg
|
Iron:
3
mg