Don’t get me wrong, I love pancakes and waffles for a nice brunch, but sometimes I want something savory, and when I want something savory, my go to breakfast is this southwest vegan breakfast casserole. It has a lot of steps, only because there are a lot of different elements, but this is perfect brunch food. The crispy potatoes, tofu scramble, and pinto beans make a great combo, and this dish makes plenty for leftovers!
On lazy Sundays, this is my favorite dish to prepare because on those slower Mondays, I love reheating this casserole for a Monday morning treat! Tofu is my favorite egg substitute and since there’s an array of herbs and spices in this dish, the tofu certainly isn’t bland and the texture is perfect for a skillet style breakfast at home!
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This particular dish features Tabanero hot sauce, which is an awesome vegan hot sauce that uses all natural ingredients that you know and can pronounce! Plus there’s only 8 ingredients! This hot sauce is made of: habanero peppers, carrots, onions, key lime juice, agave, garlic, salt, and grapefruit seed extract! Tabanero also gives back to its community giving a percentage of its sales to support the local community in Tabasco, Mexico (where Tabanero comes from!). Check out their site for more information!
It’s great because it isn’t too spicy, where it overpowers the dish, it’s accompanying. It has the perfect balance of spiciness and flavor. I’m from Colorado and hot sauce is something I’ve grown up with and love, so I’m also very picky about it. I find that so many companies either make hot sauce that is too spicy and dominates the dish you’re eating or they make it too mild and it loses its flavor. But Tabanero has a perfect balance, its tangy and zesty with a great flavor that accompanies your food, not dominates the food! So go out and get your own bottle of Tabanero now!
For this particular dish, if you’re running low on time, you could make the queso in the microwave as well, so keep that in mind! Also, I’ve also learned that the smaller diced potatoes, the quicker they cook up!
- For the tofu scramble
- Olive oil
- 3 slices tempeh, chopped
- 2 bell peppers, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 block of tofu, pressed and diced
- 1 Tbl fresh rosemary, chopped
- 1 cup kale, chopped
- 1 tsp chili powder
- 1 tsp turmeric powder
- ¼ tsp cumin
- ¼ tsp paprika
- sea salt and fresh ground pepper, to taste
- pinto beans
- avocado slices, for garnish
- 1 Tbl Earth Balance
- ¼ cup original, unsweetened almond milk
- ¼ cup salsa
- 1-2 Tbl Tabanero Hot Sauce, or hot sauce of your choice
- ½ cup of nutritional yeast
- ½ cup vegan cheese shreds (optional)
- Southwest Potatoes
- 1-3 small russet potatoes, diced into small pieces
- 1-2 tsp of chili powder
- 1 tsp of paprika
- 1 tsp onion powder
- ¼ tsp ground cumin
- olive oil, for frying
- Preheat your oven to 350 degrees F.
- In a cast iron skillet, or an oven friendly pan, heat 1 tsp olive oil over medium heat. Add in your tempeh bacon and cook up until crispy and browned. Remove from heat.
- Add in your bell peppers, onion, and garlic and cook until very tender, for about 5-7 minutes.
- Add in your tofu and rosemary and stir until your tofu is coated in oil and absorbs the onion mix flavor. Add in your chili powder, turmeric, cumin, paprika, and salt and pepper, coat the tofu and peppers in the seasoning and cook until the tofu has released any remaining liquid for about 3 minutes.
- Add in your kale and cook for about 2 minutes until the kale has wilted. Cover and let stand over low heat. Add in your tempeh bacon crumbles.
- Meanwhile, prepare your vegan queso. In a small pan, heat your butter over medium low heat. Add in your almond milk, salsa, hot sauce, and nutritional yeast, and whisk for about 2 minutes until the sauce is well combined and thickens. Pour over your skillet tofu mix.
- Top your skillet with vegan cheese shreds if using, and place your skillet, or oven safe pan, into the oven and bake for about 15-20 minutes until the vegan cheese has melted and your queso has browned a little.
- Meanwhile, prepare your diced potatoes. In a non-stick pan, heat 1-2 Tbl of olive oil over medium heat. Add in your potatoes to the pan and coat with the oil and add in your seasonings, coating the potatoes. Be sure not to over pack the potatoes or they will cook unevenly and take a lot longer. Depending on the size of your pan, you might need to do 2-3 separate batches. Let your potatoes fry up until crispy and browned.
- Remove your skillet from the oven and serve with fried potatoes and pinto beans! Snob away!
Full Disclosure: Although I received a free sample for review, I am not affiliated with Tabanero, nor did I feel obligated to write a review or positive review in exchange. I am just an exploring vegan excited to share all my vegan-y discoveries with whomever may want to read! Read more about my philosophy on product reviews here. Please note that if you buy a product through my links, I receive a small percentage from Amazon.