Vegan Beef Burrito Bowls
(Cooking for 4.)
TIPS: I usually make 4 servings of this on Sunday night and eat it for lunch throughout the week. It keeps well in the fridge!
1 (16 oz.) package of tofu (extra firm or firm), drained, crumbled, and patted dry
2 tbsp tamari
1/2 tsp garlic powder
1/2 tsp paprika
1 tbsp extra virgin olive oil
1 head of cauliflower
4 tsp olive oil
1 tsp taco seasoning (salt free is best)
1 cup of thinly sliced red cabbage
1 cup diced avocado
1/2 cup pico de gallo or salsa
1/4 cup chopped fresh cilantro
Combine tofu, tamari, garlic powder, paprika in a medium bowl.
Heat oil in a nonstick skillet over medium-high heat
Add tofu mixture to skillet and cook, stirring occasionally until tofu is browned (took me around 10 minutes)
Either use a food processor or grater to break down cauliflower into "rice".
Heat another skillet with oil and add in cauliflower and a pinch of salt to taste
Add in taco seasoning to the cauliflower and cook until cooked through
Divide cauliflower among 4 single serving containers with lids, top with the tofu mixture (I call it "beefless ground beef"), 1/4 cup each of cabbage and avocado, 2 tbsp of pico de gallo, 1 tbsp of cilantro
Store in fridge until ready to eat