Breakfast is such an important meal. I used to skip breakfast every day when I was younger, but now I realize how much more energy a great breakfast offers me. I get in moods too, so some weeks I feel like sweet breakfasts filled with granolas, fruits, yogurts, PB&J’s…etc. This week, I’m feelin’ mighty savory. Savory to me is always something filling, salty, and creamy. For this job, I lean on a really solid breakfast hash filled with flavors of chorizo, avocado, salsa, beans, and crispy potatoes! This breakfast will always help you get your day started. It’s packed with protein and it’s super tasty!
You can find mostly all the ingredients you need at your local Trader Joe’s. Let’s jump in and get to cookin’!
Grab some potatoes and start peeling the ugly parts. I leave some skin on for texture and nutrients. Simply rinse under cold water to remove all the dirt and grit.
Once everything’s peeled, you’ll start the dicing. For this hash, I feel a medium dice is good. Here’s the easiest way to get those diced potatoes going! Slice the potato in half, slice length-wise, then make 3 more cuts!
Once you’re done with the cutting, we’ll toss them all in an olive oil and give them a generous amount of salt.
I will also sprinkle some onion powder in them to give me an additional boost of savory flavor.
Next up, let’s prepare the scrambled tofu. I love grabbing these organic sprouted tofu packs at Trader Joe’s for 2 reasons:
- It’s super firm in texture
- It’s portioned in two for you. – How many times have you cracked into a tofu pack and thought, “I can’t finish this whole thing?”
Once you crack the seal, you’ll drain out the water and start crumbling the tofu onto a paper towel to help with absorbing the liquid.
No one likes a soggy tofu scramble, so we’ll also place a paper towel over the crumbled tofu and press down to release as much water as we can.
We’ll let this rest and set aside for now. In the meantime, let’s prep the salsa and the beans. Having fresh cilantro is super critical to giving Mexican food that freshness. Grab a handful of cilantro (1 cup) and pluck the leaves off the stems. Give it a quick rinse and strain under cold water. We’ll use about 1/4 cup of the cilantro for our salsa, and the rest will be used to blend into our cilantro cream sauce.
I won’t go into to much detail here about the cream sauce because it’s fundamentally the same sauce I typically do. If you missed that recipe, you can catch it here!
I had some left over cherry tomatoes that I needed to use, but for the salsa, you can use any type of tomato that you’d like. Dice up the tomatoes and a 1/4 of a small onion into a mixing bowl. Then squeeze juice from half a lime, while adding a pinch of salt and a small scoop of cumin.
Making fresh salsa is hyper affordable, always fresh, and just so much better. I’m making a small batch here, but feel free to double up the ingredients to make a larger batch for later.
For the beans, there’s not really much I do to them. When it comes to breakfast, just keep it simple! I just use the canned organic black beans, set them in a small sauce pot on super low heat with the cover on.
To season the beans, just use a dash a cumin and a pinch of salt and call it a day.
Once you have your sides prepared and ready to go, get a large nonstick pan going over medium heat. Drop in the potatoes and let sear, flipping every 3-4 minutes for about 15-20 minutes. You’ll want to look for that nice golden browning on the potatoes.
If you’re not getting the right sear, feel free to add in a little more olive oil to get them to the perfect crispiness. Once they are crisped, place them in a bowl and set aside.
Keeping the pan nice and hot, we’ll add in 1/2 pack of the soy based chorizo.
I like to just heat them up for about 5 minutes to give them a little more texture and bite.
When you see a little bit of a crust forming on the chorizo, drop the potatoes back into the pan and give a generous toss to let all those chorizo flavors marry with the potatoes.
After about 2-3 minutes of cooking the hash together, drop them into a bowl and keep them warm in your oven.
Using the same pan, we’ll now throw down our tofu and make our scramble. Simply heat up a little bit of avocado oil, or a neutral cooking oil that you prefer, and start scramblin’!
Add in 1/2 tsp of turmeric powder, 1/4 tsp of oregano, and a pinch of salt. If you’re finding that the turmeric powder isn’t distributing evenly, and making the tofu yellow in color, just add a tbsp of water to the pan and give it a good toss.
After about 5 minutes of cook time, you should end up with is nice bits of scrambled tofu with a rich yellow color.
We’re almost done now! Check on your beans, and give them a good stir and lets get some tortillas on a pan to warm up. I found these Mi Rancho taco sliders at my beloved Rainbow Grocery, and they are just MONEY. They taste super fresh, are smaller in size, and have authenticity written all over them.
We’re just about ready to plate! We’ll get some perfectly sliced avocado, and lay that down onto our plate. Then scoop a generous spoonful of that perfect chorizo hash and lay down the scramble right next to it. I sliced up some radish for garnish and of course, a wedge of lime for that extra acid kick.
Throw down the beans, and then with the green sauce we made, just slather that all on the plate with some Tapatio or Cholula hot sauce! The breakfast hash is done! Look at how much nutrition we have packed on one plate! Oh, and then finally top it all off with that fresh ass salsa! Delicious!
|Cook Time||60 Minutes|
- 20 oz potatoes
- 12 oz soy chorizo
- 2 tbsp olive oil
- 1/8 tsp cracked pepper
- 1 tsp onion powder
- 1/2 tsp salt
- 2 radish
- 6 corn tortillas
- 1 avocado
- 15.5 oz firm tofu
- 1/2 tsp tumeric
- 2 tbsp avocado oil
- 1/4 tsp oregano
- 1 tsp Golden Mountain seasoning
- Rinse potatoes under cold water and pat dry. Peel off scarred potato skin. Dice potatoes into dime sized pieces. In a large mixing bowl, mix potatoes with olive oil, salt, onion powder, and cracked pepper.
- In a large non-stick pan, heat over medium flame and let potatoes sear for 3-4 minutes on each side. Cook for 15-20 minutes or until crispy brown. Set aside.
- Cook 1/2 a package of soy chorizo for 5 minutes to develop a bit of texture and crunch. When done, add in potatoes and mix thoroughly, cooking for another 5 minutes.
- Heat a small sauce pot over low heat and add 1 can of black beans. Add in tamari, cumin, and pinch of salt. Stir beans, place lid on pot and let simmer for 10 minutes.
- Dice up cherry tomatoes in quarter pieces. Prepare a fresh handful of cilantro leaves by rinsing 1 cup of them under cold water and strain. Grab quarter cup of the leaves only, and begin to mince. Add minced cilantro into mixing bowl with tomatoes. Add in salt, cumin, and fresh squeezed lime juice and mix.
- Heat up 2 tbsp of oil in a non-stick pan, and set over medium heat. When oil is hot, add in tofu bits and let cook for 3 minutes. Add 1/4 tsp of oregano, 1/2 tsp turmeric, and 1 tsp of Golden Mountain Seasoning. Add 1 tbsp of water to help distribute turmeric if needed.
- Cook for 3 minutes, or until the tofu is golden brown and yellow color is evenly distributed.
- For plating, scoop a spoonful of potato hash onto plate, along with scramble and beans. Slice avocado and radish for garnish. Heat up tortilla on pan for 1 minute and place down when hot. With the cilantro green sauce, squeeze over the plate and add a scoop of salsa to enjoy!
- 1/2 cup raw cashew
- 1 cup unsweetened almond milk
- 2 tbsp water
- 1 tbsp white miso paste
- 1/2 cup cilantro leaves
- 1 stalk green onion
- 1 tbsp Vegan mayonnaise
- 1/8 tsp salt
- 1 tbsp fresh squeezed lemon juice
- 2 tbsp coconut oil
- In a small sauce pot, heat up coconut oil over low heat. Add cashews to toast in oil for 2 minutes. Carefully pour almond milk and heat to a rolling boil. Once boiled, cover and let simmer for 20 minutes on low heat.
- Let mixture cool to room temperature and add to blender. Prepare fresh diced green onions, and cilantro and add to blender. Add fresh squeezed lemon juice, 1 tbsp Vegan mayonnaise, and a pinch of salt to blend until dressing is smooth.
- Pour into squeeze bottle or container and keep in fridge to solidify. Dressing can be stored for 3-5 days.
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