Last week we said goodbye to Portland and all of its misty, green glory and moved to the dry southwest. I was nervous that we would be moving to an ugly, brown desert, but it turns out, it’s actually quite beautiful out here. It’s been quite a change but I’ve been feeling very inspired by what this area has to offer. From looking at some local menus, I can tell that the people here love spicy, flavor-packed food and that’s what I was trying to achieve with this burrito. It is time consuming to make, because of the hash browns, but I have to say it is definitely worth the wait. The soy-chorizo in concert with the peppers are hot enough without overdoing it and the tofu scramble tastes exactly like scrambled eggs. I love this burrito, and Adam loved it too, so definitely try it and let me know what you think.
Spicy soy-chorizo, crispy hashbrowns, and a savory tofu scramble wrapped in a warm flour tortilla.
- 2 large flour tortillas
- 2 small potatoes, shredded
- 1/2 block firm tofu, drained and pressed
- 1/4 tube soy chorizo
- 1/4 cup onions, finely diced
- 1 small poblano pepper, thinly sliced
- 1/2 jalapeno, thinly sliced (optional)
- 3 garlic cloves, minced
- 1 tbsp nutritional yeast
- 1/4 cup cherry tomatoes, halved
- Salt & pepper to taste
- 2 tbsp oil, divided
- Heat half of oil in a non-stick skillet over medium-low heat.
- Rinse your shredded potatoes very well and dry them with a cloth or paper towel (remove as much moisture as possible).
- Add shredded potatoes to pan and spread out into even layer.
- Cook until golden brown on each side, using a plate to flip them over to the other side (about 10 minutes each side).
- Preheat oven to 275°. Once hashbrowns are done, keep them in the oven until the rest of the ingredients are ready.
- In another skillet, or the same one if you wish to save some dishes, heat the remaining oil over medium-low heat. We use a gas stovetop which tends to be hotter than other stovetops so you can increase the heat if you want.
- Add onions and peppers and saute about 10 minutes until translucent, stirring occasionally.
- Crumble the tofu into the pan and add the garlic and saute another 10-15 minutes until onions and peppers are soft.
- Stir in the salt, pepper, nutritional yeast and tomatoes and cook another 10 minutes until tomatoes are slightly soft.
- Remove the tofu scramble and set aside in a bowl.
- In the same pan, add a bit more oil, if needed. Otherwise, crumble in the soy chorizo and cook about 10 minutes until it begins to brown and is firm.
- Once the soy chorizo is done, you can set aside and assemble your burritos.
- Layer the hash browns first, and spread them around the middle of the tortilla.
- Then add the tofu scramble.
- Finally, add the soy chorizo and wrap the burritos.
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