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Full Mexican Breakfast

A Mexican twist on the full English Breakfast featuring baked sweet potatoes, pico de gallo, chorizo style mushrooms, spicy tofu scramble and black beans.
Rezept drucken Pin Recipe
Vorbereitungszeit 30 Minuten
Zubereitungszeit 40 Minuten
Portionen: 3
Gericht: Breakfast
Küche: Latin American, Mexican
Ingredients Method

Zutaten
  

Baked Sweet Potatoes
  • 800 g sweet poatatoes peeled and cubed
  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 2 tablespoons vegetable stock powder sub salt
  • 1 tablespoon ground coriander
  • 1 tablespoon granulated garlic
Pico de Gallo
  • 4 medium-sized roman tomatoes
  • 1 large white onion
  • 2 garlic cloves
  • 1 long chilli
  • 1 handful fresh cilantro
  • 1 tablespoon olive oil
  • 1 lime
Chorizo-Mushrooms
  • 200 g mushrooms
  • 1 tablespoon cooking oil
  • 1-2 tablespoon chorizo-seasoning
Chorizo Seasoning Mix
  • 2 tablespoons Salt
  • 2 tablespoons smoked paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon Black Pepper
  • 1 tablespoon MSG
  • 2 teaspoons chilli powder
Spicy Tofu Scramble
  • 300 g firm tofu
  • 150 g silken tofu
  • 100 ml plant milk
  • 1 tablespoon nutritional yeast
  • 1 tablespoon granulated garlic
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon vegan butter
  • 1 tablespoon Kala Namak
  • 1 handful cilantro chopped
  • 1 teaspoon chilli seeds
Black Beans
  • 1 (250g drained weight) can black beans
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 teaspoon chilli powder
Other
  • Salt
  • Black Pepper

Method
 

Baked Sweet Potatoes
  1. 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
  2. Slice the tomatoes and scoop out the watery seeds using a teaspoon (keep for black beans).
Pico de Gallo
  1. 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.
  2. Add to a bowl, with olive oil and the juice of a lime. Season with salt and black pepper to taste
Chorizo Mushrooms
  1. 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.
  2. Transfer to a bowl and add Chorizo seasoning mix.
Spicy Tofu Scramble
  1. 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.
  2. 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.
  3. Turn off the heat, add chilli flakes, chopped parsley and Kala Namak.
Black Beans
  1. 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