Last week we said goodbye to Portland and all of its misty, green glory and moved to the dry southwest. I was nervous that we would be moving to an ugly, brown desert, but it turns out, it’s actually quite beautiful out here. It’s been quite a change but I’ve been feeling very inspired by what this area has to offer. From looking at some local menus, I can tell that the people here love spicy, flavor-packed food and that’s what I was trying to achieve with this burrito. It is time consuming to make, because of the hash browns, but I have to say it is definitely worth the wait. The soy-chorizo in concert with the peppers are hot enough without overdoing it and the tofu scramble tastes exactly like scrambled eggs. I love this burrito, and Adam loved it too, so definitely try it and let me know what you think.

Print Soy-Chorizo Breakfast Burrito with Tofu Scramble and Hash Browns Prep Time: 10 minutes Cook/Cool Time: 45 minutes My Latest Videos Total Time: 55 minutes Yield: 2 servings Spicy soy-chorizo, crispy hashbrowns, and a savory tofu scramble wrapped in a warm flour tortilla. Ingredients 2 large flour tortillas

2 small potatoes, shredded

1/2 block firm tofu, drained and pressed

1/4 tube soy chorizo

1/4 cup onions, finely diced

1 small poblano pepper, thinly sliced

1/2 jalapeno, thinly sliced (optional)

3 garlic cloves, minced

1 tbsp nutritional yeast

1/4 cup cherry tomatoes, halved

Salt & pepper to taste

2 tbsp oil, divided Instructions Heat half of oil in a non-stick skillet over medium-low heat. Rinse your shredded potatoes very well and dry them with a cloth or paper towel (remove as much moisture as possible). Add shredded potatoes to pan and spread out into even layer. Cook until golden brown on each side, using a plate to flip them over to the other side (about 10 minutes each side). Preheat oven to 275°. Once hashbrowns are done, keep them in the oven until the rest of the ingredients are ready. In another skillet, or the same one if you wish to save some dishes, heat the remaining oil over medium-low heat. We use a gas stovetop which tends to be hotter than other stovetops so you can increase the heat if you want. Add onions and peppers and saute about 10 minutes until translucent, stirring occasionally. Crumble the tofu into the pan and add the garlic and saute another 10-15 minutes until onions and peppers are soft. Stir in the salt, pepper, nutritional yeast and tomatoes and cook another 10 minutes until tomatoes are slightly soft. Remove the tofu scramble and set aside in a bowl. In the same pan, add a bit more oil, if needed. Otherwise, crumble in the soy chorizo and cook about 10 minutes until it begins to brown and is firm. Once the soy chorizo is done, you can set aside and assemble your burritos. Layer the hash browns first, and spread them around the middle of the tortilla. Then add the tofu scramble. Finally, add the soy chorizo and wrap the burritos. 3.1 http://veganfoodlover.com/soy-chorizo-breakfast-burrito-with-tofu-scramble-and-hashbrowns/ VeganFoodLover.com