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Vegan Breakfast Burrito Bowls
Ingredients
  • 3 tablespoons olive oil, divided
  • 400g firm tofu, drained
  • ½ teaspoon salt
  • freshly ground black pepper to taste
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon ground turmeric
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 165g finely diced red onion
  • 2 jalapeno chilli peppers, seeded and chopped
  • ½ teaspoon salt
  • 3 cloves garlic, minced
  • 350g chopped tomatoes
  • 1 ½ teaspoons cumin
  • 10g freshly chopped coriander
  • 1 tablespoon fresh lemon juice
  • 450g black beans, drained and rinsed
  • 240g cooked hash brown potatoes
  • 1 avocado - peeled, pitted and sliced
  • 1 teaspoon fresh lemon juice
  • 10g freshly chopped coriander to serve
  • 1 teaspoon hot sauce, or to taste
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