Cowboy Breakfast with Tofu and Vegan Bacon

If a cowboy were to be a vegan I could imagine he/she would love to eat this wholesome breakfast. This meal is packed with good quality carbs, protein,and fiber. It’s a great brunch idea after a power workout or if you have been out in the cold and need something hearty to warm up.

**You can substitute organic pasture raised eggs for tofu if you prefer a regular option. Serve 1-2 eggs per person, cooked any way you want.

Cowboy Breakfast with Tofu scramble and Vegan bacon.

Makes about 2-4 servings depending on appetite 

• 1 medium onion chopped
• 1 tablespoon any neutral oil
• 1 clove garlic minced (optional)
• 2 cups homemade pico de Gallo** or a jar of store-bought regular salsa.
• 2 cups roasted corn
• 2 cups cooked black beans organic
• 1 medium potato chopped into small dice
• Sea salt and pepper to taste
• Scramble 
• 8-10 oz block of firm organic tofu crumbled
• 1 teaspoon olive oil
• 1/4 teaspoon turmeric
• salt and pepper to taste
• Vegan Bacon
• 1/2 cup Coconut flakes
• 1 teaspoon tamari
• a few drops liquid smoke
• a quick few seconds of oil spray
• 1/4 teaspoon smoked paprika
• salt and pepper to taste
• Toppings
• sliced jalapeño
• sliced radish
• sliced avocado
• chopped red onion
• cilantro
• soft corn tortilla to serve with
• lime
• Homemade regular salsa ( use good quality store bought if you are rushed) 
• 1 large beefsteak ripe tomato should yield about 11/2 cups of chopped tomato
• 1 jalapeño diced deseeded if you like it mild
• 1/2 medium red onion diced
• 1/2 lime juiced
• salt to taste

To make the salsa chop and mix all the ingredients and let it sit for a few minutes before serving.

• Heat oil in a skillet. Add the diced potato, sauce for 3-4 minutes. Add the chopped opinions and sauté till transparent. Add the salsa and mix. Add corn and black beans and cook till potato is cooked and well heated.
• In another pan warm oil. Add crumbled tofu and sauté till brown and slightly crisp. Add turmeric, salt and pepper. Mix well.
• Preheat the oven to 375F. Toss the coconut flakes with all the ingredients listed in the vegan bacon. Spread it evenly in a single layer on a lined baking sheet. Bake for 5-7 minute till browned. Be very careful, watching constantly because it burns very quickly.
• To assemble: divide the black bean mixture on 3-4 plates. Top with tofu scramble, vegan bacon and condiment toppings of your choice. Serve with warm tortillas.
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