Description
Veganized Breakfast Burritos - New Mexico Style. Southwestern scrambled tofu and potatoes smothered in a rich red chile sauce. My new favorite recipe!
Ingredients
Scale
Red Chile
- 20 New Mexico Red Chile Pods
- 2 cups Hot Water
- 1 can Tomato Sauce ((8oz))
- 3 cloves Garlic
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Cumin
- 1/2 tsp Oregano
- 1/4 tsp Salt
Hash Browns
- 1 bag Mrs Dell's Frozen Hash Browns
Tofu Scramble
- 14 oz Firm Tofu
- 1 clove Garlic ((minced))
- 1 cup Onion ((diced))
- 1/2 Red Bell Pepper ((diced))
- 1 can Chopped Green Chiles ((4oz))
- 1 Tbs Dijon Mustard
- 1 Tbs Nutritional Yeast
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Turmeric
- 1/4 tsp Ground Cumin
- 1/4 tsp Salt
Instructions
- Roast 20-25 red chile pods in 250 degree oven until toasty
- Cut off tops and remove seeds and drop into 4qts of boiling water
- Let chiles steep for 10 minutes or so until softened
- Remove chiles with tongs and place into blender with 2 cups of steep water
- Add tomato sauce and spices and blend until smooth
- Prepare hash brown by placing an even layer in a small skillet on med heat
- Cover with lid and cook 20 minutes
- Flip potatoes and cook for an additional 10 minutes or until browned
- Drain and press tofu removing as much water as possible
- Saute garlic, leeks, bell pepper, and green chile until softened
- Add block of tofu and cut into cubes with spatula
- Add nutritional yeast, mustard, and spices and scramble until color is uniform,
- Warm tortillas until soft and build burritos with layers of tofu and potatoes
- Wrap and smother with Red Chile Sauce
Notes
Top with Vegan Sour Cream or my Amazing Vegan Cheese Sauce.