2 garlic cloves, minced or pressed
1/2 bell pepper, diced
2-3 medium sized potatoes
spices to taste
mushrooms, quartered or sliced (optional)
jalapeno, sliced (optional)
red, yellow peppers, diced (optional)
fake sausage/Soyrizo, crumbled (optional) (Field Roast Sausage Mexican Chipotle)
There are two ways of doing the potatoes. They are both good, but one seems to require more oil than the other. Method 2 is how my mom does hers, so I like doing it when I can, but have never quite replicated hers.
- Preheat oven to 375º Fahrenheit.
- Chop your potatoes to bite sized or smaller pieces.
- Place potatoes in a pan
- Toss in olive oil, salt and pepper to taste. Stir around a bit to minimize sticking in pan. Place in oven for about 20 minutes or until tender.
- Chop potatoes to bite sized or smaller pieces
- Put enough vegetable oil in a pan to cover the bottom.
- Heat over medium to high heat, cover and stir occasionally until tender.
- Season with salt and pepper to taste.
Method 2 usually comes out with much softer potatoes. The frying and steaming is a great combo for potatoes in breakfast burritos.
- Place 1 tablespoon of olive oil in a non-stick or cast iron skillet. (Laura thinks the teflon will kill us one day, who knows maybe it will. It makes better scramble I think.)
- Put in minced or pressed garlic and heat on medium heat.
- Put in diced onion, bell peppers, mushrooms, jalapenos, whatever veggies you like.
- When the onions are clear put in the tofu.
- Stir occasionally, and put in just enough turmeric to get a pale yellow color. (It gives the meal some authenticity, and adds a nice subtle flavor.)
- Let the scramble sit in the same position to get a nice brown color on the bottom, then stir. Do this periodically.
- Season with salt, pepper, Spike, crushed red pepper, Italian spices, or others of your favorites. Get creative.
- If you're using a sausage product, feel free to crumble it and toss it in here. Most of them are pre-cooked and just need to be heated up.
- When these are getting close to done, check on your potatoes (either method) and if they're getting close just toss them in this pan.
- Ideally, take a clean and seasoned cast iron skillet and place empty over medium heat.
(I've also heated tortillas directly on the electric burner, but I understand that might not be for everyone. These are my preferred methods, but in lieu of that, heat tortillas as the package recommends, assuming you've not made your own.)
- Place a cold flour tortilla in, flipping occasionally until soft and warm. Flour tortillas should be pliable and not crispy.
- Place tortilla on a plate, put a couple of spoonfuls of Tofu Scramble and potatoes and wrap.