Cinco de Mayo Breakfast with Scrambled Tofu and Rosemary Hashbrowns
Servings: 2
Print Recipe
Ingredients
- 1-2 potatoes
- 1/2 tsp sea salt
- 1/2 tsp dried rosemary
- 1 tsp olive oil
- 1/2 red onion
- 2 cloves garlic
- 6-10 cherry or grape tomatoes
- 6 oz firm tofu
- 2 tsp sauce from a can of chipotle peppers in adobo sauce You can sub your favorite hot sauce
- 1 tbs chopped cilantro
- 1 jalapeno pepper optional
Instructions
- Preheat the oven to 425F and line a baking tray with foil.
- Wash and dice the potatoes, and put them in a bowl of water for 20-30 min to remove some of the starch and get a crispier hash brown. Meanwhile, combine the sea salt and rosemary, using a mortar and pestle if you have one. Once the potatoes have soaked, remove them from the water, pat them dry and toss them with half of the olive oil and the herb salt mixture. Place the diced potatoes so that they aren't touching on the baking tray for added crispiness, and place in the oven for 25-30 min.
- While the potatoes are cooking, dice the red onion and jalapeno if using, and place over medium heat with the rest of the olive oil and cook until the onions are soft and translucent.
- Dice the tofu into small cubes and cut the tomatoes into quarters and add them both to the onions. Cook for a few minutes - the tofu might not brown and that's fine but you want any excess liquid to evaporate.
- Add the sauce from the chipotle peppers or hot sauce as well as the crushed garlic cloves and stir to combine. Cook for another 1-2 minutes until the hot sauce is fully incorporated then turn off the heat and add most of the cilantro, saving a bit for garnish.
- Remove the potatoes from the oven and serve alongside the tofu scramble. Garnish the whole place with the remaining cilantro and serve with ketchup or your favorite hot sauce.
