The idea behind the Full Mexican Breakfast is taking the famous English version and giving each component a vegan Mexican twist.
In particular, we are going to transform the following:
| Full English Breakfast Item | Full Mexican Breakfast Version |
| Hash Browns | Earthy Baked Sweet Potatoes |
| Pan-fried tomatoes | Pico de Gallo |
| Sausage + Mushrooms | Chorizo Style fried Mushrooms |
| Fried Egg | Spicy Tofu scramble |
| Baked Beans | Mexican Black Beans |
The only thing I am not considering is bacon, but if you have some alternative on hand, don’t be shy about adding it to the dish.
Method
Sweet Potatoes
- Peel and cube the sweet potatoes
- Add oil and season with smoked paprika, ground coriander, garlic and vegetable powder
- Bake until fork tender
Pico de Gallo
Turning pan-fried tomatoes into a tangy Pico de Gallo will brighten the dish and provide a good freshness and contrast to the other, rather rich components.
- Slice and de-seed the tomatoes. This will result in a way more cruncher texture. Keep the residual watery parts for the black beans
- Finely cut onions, garlic, chilli and fresh cilantro
- Mix with olive oil, fresh lime juice and season with salt and black pepper
Chorizo Style Mushrooms
With this one, we are combining two classical items: sausage and mushrooms. We are going to use the seasoning, which gives Chorizo its distinct spicy, smokey flavour on fried mushrooms.
- Depending on the size of your mushrooms, half or quarter them
- Pan fry them until golden brown (start without oil and add in the end)
- Add some chorizo seasoning
If you don’t have any chorizo seasoning, check out the recipe down below and make your own.
If you find vegan chorizo, you can totally use that instead.
Spicy Tofu Scramble
The secret to a smooth and fluffy tofu scramble is the combination of firm and silken tofu.
- Begin by sautéing firm tofu until brown (add salt and black pepper)
- Make a wet mixture out of silken tofu, plant milk, nutritional yeast, garlic and a touch of turmeric for color
- Add the mixture to the pan and let it cook for a while
- Finish with chilli seeds, fresh cilantro and most importantly Kala Namak, which provides the eggy flavour
The silken tofu mixture will make it creamy and fluffy, while the firm tofu pieces ensure you still have some bite to it. This is by far my favourite tofu scramble method.
Mexican Black Beans
This is going to be the easiest and quickest Mexican beans recipe:
- cook the black beans with the reserved tomato seeds
- Season cumin, oregano and chilli. Add salt and black pepper to taste
Cooking Tips
It may seem like a lot, but you can do multiple things at once and save some time
- Start with the pico de Gallo and/or mushrooms while the potatoes are in the oven
- Set up the black beans and cook the tofu scramble in the meantime
Please adjust the spice-level to your tolerance and give each component a final taste before continuing to adjust the seasoning.
The Recipe
Full Mexican Breakfast
Zutaten
Method
- Preheat the oven to 180°C. Peel and dice the potatoes into 1cm long cubes. Transfer them to a bowl and season with the other ingredients. Transfer onto baking tray aligned with parchment paper and bake for 15 minutes, or until fork tender
- Slice the tomatoes and scoop out the watery seeds using a teaspoon (keep for black beans).
- Finely dice the tomatoes and onions. Optionally, de-seed the chillis, before mincing them and the garlic cloves. Cut the leaves and stem of cilantro into small pieces.
- Add to a bowl, with olive oil and the juice of a lime. Season with salt and black pepper to taste
- Half or quarter your mushrooms depending on their size. Heat up a pan and fry on high heat until brown (8-10 minutes). Lower heat to medium, add cooking oil and continue for 3-4 minutes.
- Transfer to a bowl and add Chorizo seasoning mix.
- Tear the firm tofu into mouth-size pieces and fry in a pan with vegan butter on medium heat, until slightly golden. Add a touch of salt and black pepper halfway through.
- In the meantime, combine the silken tofu, plant milk, nutritional yeast, turmeric, granulated garlic in a bowl to a slurry. When the firm tofu is ready, add the slurry to the pan and continue cooking on medium heat for 5 minutes.
- Turn off the heat, add chilli flakes, chopped parsley and Kala Namak.
- Roughly drain the black beans and add them to a pot with the reserved tomato seeds. Cook on medium heat for 8-10 minutes, before adding the seasoning. Keep on low heat for 2-3 minutes and add salt and black pepper to taste
