On mornings that a bigger breakfast is in order, I turn to hash. Not the stuff that comes out of a can, but a delicious healthy mixture of vegan chorizo, (its less rich and healthier than the real stuff), firm tofu, potatoes, and what ever vegetables I have on hand. This morning it was zucchini, (of course) and a small onion. It is delicious with sweet peppers, mushrooms, sweet potatoes; really anything you can think of, even thinly sliced greens. It comes together very easily, and I don't think you'll ever miss the eggs.
Gluten-free Hearty Breakfast Hash
2 Tbs vegetable oil
1/2 package soy chorizo (I like Trader Joe's brand)
3 red potatoes microwaved for 5 minutes to expedite cooking diced
1/4 block firm or extra firm tofu diced
1 small zucchini diced
1 small onion chopped
1-2 med tomato chopped, seeds and juice included
Optional garnish
diced avocado
hot sauce
vegan sour cream
In a large skillet, heat oil, add soy chorizo and potatoes. Stir them around and give the potatoes a chance to begin to cook, then add the tofu, and stir around again. Let the chorizo flavor the potatoes and tofu, then add the zucchini and onion. Cook, stirring occasionally, until veggies are very nearly done, then add the tomato(es) and their carefully saved juices. This adds a silky richness that is otherwise missing from the leaner soy chorizo. Serves 4
The fun of this dish is that there is no end to the variations. Bend it to your tastes and what you have on hand. My kids hate sweet potatoes, but My Sweet Husband and I love them, so I am cooking for the two of us, I use sweet potatoes instead of regular. If you have green onions, or red onions, use those. If you hate zucchini, don't use it. If your garden produced too many green beans, throw them in. There are no limitsThe chorizo has a strong, slightly spicy flavor that flavors everything else. The tofu adds a little extra protein, and everything else makes it delicious. Needless to say, this mixture is wonderful wrapped up in a corn or gluten free tortilla. Enjoy!
