Vegan Huevos con Chorizo (Mexican Chorizo with Eggs)
Wake up with this hearty high protein Mexican breakfast of chorizo sausage and eggs - but made vegan with tofu egg and homemade chorizo. Full of flavor and such a delicious way to get your day started.
Servings: 2 servings
Calories: 121kcal
Ingredients
- 1 cup soy chorizo preferably homemade using my recipe
- 5.85 oz firm silken tofu
- pinch black salt or use regular salt to taste
- pinch ground turmeric optional
- 1 teaspoon nutritional yeast optional
Instructions
- Heat the oil in a non-stick pan and once hot add the oil then add the vegan chorizo.
- Sauté for 5-8 minutes or until it's slightly crispy or to your taste.
- Drain the tofu then place in plate or bowl and use a fork to crumble it into small pieces.
- Spread out the crumbled tofu over the cooked chorizo then sprinkle the black salt over it. If you're using additional spices you can add them now.
- Stir until well combined and sauté for 5-8 minutes or until it reaches your desired texture. Taste and add regular salt if desired.
- Serve with warm corn or flour tortillas, your favorite salsa, and whole or refried beans if desired.
Notes
My homemade vegan chorizo doesn't use oil so I add a bit extra when I cook it. Adjust to your preference.
Serve with beans, salsa, and tortillas. Please notice that the side dishes are not calculated into the nutritional information.
Allow any leftovers to cool down completely before storing in an airtight container in the refrigerator. It will keep fresh in the fridge for 5 days. I don't suggest freezing because it will change the texture of the tofu.
Nutrition
Serving: 2servings | Calories: 121kcal | Carbohydrates: 11g | Protein: 12g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 304mg | Potassium: 270mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1301IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 3mg
