You know how you occasionally get a craving to eat breakfast food at dinner time? Well, that's what happened to me tonight. I wanted hot, cowboy breakfast hash on a corn tortilla. I'd never attempted to do it vegan-style, so I was wary about what I was going to be able to come up with. But, oh man, it turned out great! I was so pleased. And it made a lot, so I get to have it for breakfast again in the morning. Woo hoo! Give it a try. Here's the recipe...
2 Tbsp olive oil
1/2 white onion, finely chopped
2 cloves garlic, finely minced
1/8 - 1/4 C water, as needed
1 14oz block extra firm tofu, drained, pressed, and chopped
2 thick slices vegan sausage, pre-cooked according to package directions
1/2 C cooked brown or white rice (I used leftover Chipotle rice in this batch)
1 14.5oz can diced tomatoes, drained
1 15.5oz can pinto beans, drained and rinsed
2 Tbsp soy sauce
1/2 C nutritional yeast
2 Tbsp all-purpose seasoning
Dash cayenne pepper
Salt and pepper, to taste
- Heat oil in a large skillet. Add onion and garlic. Saute over medium heat until soft, about 5 minutes.
- Add tofu, soy sauce and water. Saute over medium heat for about 10 minutes.
- Add all remaining ingredients, except sausage, and saute until combined and hot.
- Add sausage and stir. Add more water, if needed, a Tbsp at a time, to prevent sticking.
- Cover and simmer on low heat for 15 to 20 minutes, until mixture is bubbly and all ingredients and nice and hot.
- I like to serve with warmed corn tortillas and vegan butter.