Ultimate Tofu Breakfast Burrito Bowls

Preheat a large heavy skillet over medium-high heat. Add 2 tablespoons oil. Break tofu apart over skillet into bite-size pieces sprinkle with salt and pepper then cook stirring frequently with a thin metal spatula until liquid cooks out and tofu browns about 10 minutes. (If you notice liquid collecting in pan increase heat to evaporate water.) Be sure to get under the tofu when you stir scraping the bottom of the pan where the good crispy stuff is and keeping it from sticking.

Add onion and garlic powders turmeric juice and remaining tablespoon oil and toss to coat. Cook 5 minutes more.

Preheat a heavy-bottomed saucepan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt stirring until translucent about 5 minutes Add garlic and cook stirring until fragrant about 30 seconds. Add tomatoes cumin and remaining salt and cook stirring until tomatoes become saucy about 5 minutes. Add cilantro and lemon juice. Let cilantro wilt in. Add beans and heat through stirring occasionally about 2 minutes. Taste for salt and seasoning.

Spoon some hash browns into each bowl followed by a scoop of beans and a scoop of scramble. Top with avocado a squeeze of fresh lemon juice and a sprinkle of cilantro. Serve with hot sauce.