A fresh and delicious way to start your morning! Toast up some Sonora Tortillas and whip up some seasoned potatoes, spicy black beans and scrambled tofu and you've got yourself a killer breakfast!
https://ilovevegan.com/vegan-breakfast-tostadas/
Prepare scrambled tofu: Combine nutritional yeast, water, garlic powder, kala namak, and turmeric in a small bowl. In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add crumbled tofu and cook, stirring often, until the tofu is mostly golden-brown. Push the tofu to one side of the pan and pour the sauce over the tofu. Stir to coat and cook for 1-2 minutes, or until the sauce is absorbed. Set aside.
Prepare Creamer potatoes: Peel back plastic film and remove seasoning packet. Close film and cook in microwave for 5 minutes on high. Let potatoes rest for 2-4 minutes. Peel the plastic film off and allow to cool until comfortable to touch. Cut potatoes into quarters. Heat 1 tablespoon of olive oil over medium-high heat. Add the potatoes and the seasoning pack and cook, stirring often, until potatoes are golden-brown. Set aside.
Mix beans with Cholula and salt. Cook briefly, in the same pan as the potatoes, to heat the beans thoroughly.
Frying the tortillas: In a large saucepan, heat a generous amount of neutral-tasting vegetable oil (at least ½” deep) over medium-high heat. Allow plenty of time for the oil to reach the correct temperature (about 325F -350F). It should take approx. 10-20 seconds to cook each side of the tortilla. Adjust your temperature accordingly. Cook 1 corn tortilla at a time. Fry for 10-20 seconds, flip and fry for another 10-20 seconds until both sides are golden brown. Drain on a cooling rack.
Assembling the tostadas: Top fried corn tortilla with the Creamer potatoes, black beans, scrambled tofu and yourn favourite toppings (cilantro, tomato, onion, avocado, hot sauce, etc.)
Servings 0
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