New Mexico Breakfast Burritos
Southwestern Breakfast Burritos
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Veganized Breakfast Burritos - New Mexico Style. Southwestern scrambled tofu and potatoes smothered in a rich red chile sauce. My new favorite recipe!
Course: Breakfast
Cuisine: Mexican
Servings: 6 burritos
Author: Chuck Underwood
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
  1. Roast 20-25 red chile pods in 250 degree oven until toasty
  2. Cut off tops and remove seeds and drop into 4qts of boiling water
  3. Let chiles steep for 10 minutes or so until softened
  4. Remove chiles with tongs and place into blender with 2 cups of steep water
  5. Add tomato sauce and spices and blend until smooth
  6. Prepare hash brown by placing an even layer in a small skillet on med heat
  7. Cover with lid and cook 20 minutes
  8. Flip potatoes and cook for an additional 10 minutes or until browned
  9. Drain and press tofu removing as much water as possible
  10. Saute garlic, leeks, bell pepper, and green chile until softened
  11. Add block of tofu and cut into cubes with spatula
  12. Add nutritional yeast, mustard, and spices and scramble until color is uniform,
  13. Warm tortillas until soft and build burritos with layers of tofu and potatoes
  14. Wrap and smother with Red Chile Sauce
Recipe Notes

Top with Vegan Sour Cream or my Amazing Vegan Cheese Sauce.