We hope you're hungry because our favourite brunch recipe of all time is coming in hot. Literally. Sizzling Mexican-inspired skillet that will impress vegans and non-vegans alike!
MEXICAN-INSPIRED BREAKFAST SKILLET
Medium white onion
2 large cloves garlic
1 red pepper
2 tsp smoked paprika
1 x 400g tin good quality tinned tomatoes
1 tbsp tomato puree
1 x 400g tin beans (we've used butterbeans, but any will do!)
1 tbsp harissa paste
5ml red wine vinegar
5ml agave / maple syrup (or sweetener of choice)
120g silken tofu
1 x lemon
1 x lime
0.5 tbsp agave / maple syrup (or sweetener of choice)
30ml soy sauce
20ml maple syrup or agave
200g cherry tomatoes
6 tacos or 2 larger tortillas
- Preheat your oven to 200C then take out a large frying pan and a roasting tray. De-seed the red pepper and slice 0.5 thick. Dice the onion and mince the garlic. Drain and rinse the beans.
- Place the cherry tomatoes into a roasting tray, drizzle over some olive oil and season with salt and pepper. Roast for 10-15 minutes or until the tomatoes are soft and bursting open a little.
- Heat oil up in a pan, add the onions and fry until soft and caramelised. Add the garlic and red peppers and fry for a minute or two, stirring frequently to stop them burning. Stir in the chipotle paste and paprika, cook for a minute and then add the tinned tomatoes and tomato puree. Reduce until the flavours have developed, then add the red wine vinegar and agave during the final minute of cooking. Remove from the heat and season to taste with salt and pepper.
- Meanwhile add the silken tofu to a blender along with the salt, agave and juice from your lemon and lime. Blitz until completely smooth. It should be the consistency of sour cream, if not you can always adjust with a dash of water.
- Warm your tacos or tortillas by dry frying in a frying pan for 30-60 seconds. Slice the avocado. Finely chop the coriander leaves.
- To serve up, place your warm tortillas in a bowl, spoon over the sauce, then top with the sliced avocado, roasted cherry tomatoes, a drizzle of sour 'cream' and some fresh coriander. Squeeze over some fresh lime and finish with your favourite hot sauce if you like a little more spice. Enjoy!