The Ultimate Saturday Breakfast Recipe šŸŒ® šŸ˜ŒāœŒ

We hope you're hungry because our favourite brunch recipe of all time is coming in hot. Literally. Sizzling Mexican-inspiredĀ skillet that will impress vegans and non-vegans alike!Ā 

MEXICAN-INSPIRED BREAKFAST SKILLET

INGREDIENTS

Serves 2

MEXICAN SAUCE

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 tbspĀ harissa paste
5ml red wine vinegar
5ml agave / maple syrup (or sweetener of choice)

SOUR 'CREAM'

120g silken tofu
1 x lemon
1 x lime
0.5 tbspĀ agave / maple syrup (or sweetener of choice)
30ml soy sauce
20ml maple syrup or agaveĀ 

Toppings

200g cherry tomatoes
6 tacos or 2 larger tortillas
Handful coriander
1 lime

METHOD

  1. 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.

  2. 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.

  3. Heat oil up in a pan, add theĀ onions and fry until soft and caramelised. Add theĀ garlic andĀ 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.Ā Reduce until the flavours have developed, then add the red wine vinegar and agave during the final minute of cooking. Remove from the heatĀ and seasonĀ to taste withĀ salt and pepper.

  4. 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.

  5. Warm your tacos or tortillas by dry frying in a frying pan for 30-60 seconds. Slice the avocado. Finely chop the coriander leaves.

  6. To serve up, place your warm tortillas in a bowl, spoon over theĀ 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!
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