Hey! How’s it going?
This weekend was my birthday and it was so cold that we went for a drive to one of my favorite places, Paltinu Dam. But again, it was cold so we barely got out of the car…just long enough to take this photo with the gorgeous snow-capped mountains in the distance.
Okay, enough about me. Let’s talk about some delicious vegan food.
Back in the day, when I lived in Boston and I worked in politics, there was this place that my friends and I loved to frequent for liquid lunches. It was called Fajitas & ‘Ritas, which is as fun as it sounds.
Anyway, they made this killer breakfast burrito with eggs, potatoes, black beans and your choice of protein. I was really in the mood for a breakfast burrito minus the burrito part because, honestly, who needs to add a tortilla shell to all that breakfast goodness?
Not me, that’s for sure!
I was missing my friend Kate and I decided this was the perfect way to remember her, since the time difference was all out of whack.
Breakfast Foods
One of the most difficult things about veganizing traditional animal-based breakfast foods is that it is often a lot of tofu because, well because American breakfast isn’t at all balanced. So to combat that, I decided to stick as close to the Mexican breakfast burrito as possible, but also turning it into a bowl.
My breakfast bowl includes: hashbrown potatoes, spicy black beans & onions, and tofu scramble. I added avocado to Cos’ bowl but you can skip it, or also add salsa, but this dish was so flavorful on its own that it didn’t need it.
Kitchen Tools:
*Silicon baking mats
*Cutting board
*Kitchen knife
*Small pot
*Skillet
*Mixing bowl
Ingredients:
*Firm tofu
*Black beans
*Onion
*Potatoes
*Turmeric
*Salt & pepper
*BBQ sauce
*Garlic powder
*Smoky paprika
Instructions:
Tofu Scramble: Crumble the tofu and season with soy sauce, salt, black pepper, turmeric, garlic & smoky paprika.
Cook the scramble in a skillet over medium high heat, stirring it with a wooden spoon frequently until it’s a little crispy.
For the hashbrown potatoes: Chop the potatoes into uniform pieces and season with salt, pepper, garlic & sweet paprika, toss until coated. Bake on 350F/180C fir 15 to 20 minutes, flipping them at the halfway mark. If you want them crispier, crank up the heat during the last 5 minutes.
For the beans: In a small pot, cook the chopped onion over medium high heat. Use oil or water/broth to keep from sticking. Cook until brown, about 7 to 9 minutes and then mix in rinsed black beans. Mix in barbecue sauce or a ketchup, brown sugar, tomato paste mixture to the pot and stir. Bring to a boil and then let simmer about 5 minutes.
Serve ingredients in a bowl and enjoy!
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The Spicy Spatula 
Whatcha think?