Vegan Mexican Breakfast Scramble

In a medium skillet heat up 2 tablespoons of vegetable oil. Add the potatoes and stir to coat with oil. Allow potatoes to cook undisturbed for 3-5 minutes or until lightly browned on bottom. Add the rosemary, salt, and pepper. Toss potatoes and allow to cook another side until browned. Continue to toss and cook until potatoes are tender and lightly browned on each side.

While potatoes are cooking, add 2 tablespoons olive oil to another skillet with tall sides. Add the onion and jalapeño. Cook for 5-7 minutes or until onion is translucent. Stir in the tomato paste, broth, and spices. Stir well to combine.

In a food processor, add the tofu and tempeh. Pulse a few times until mixture is the texture of ground beef/rice. Transfer to skillet and stir to coat in the tomato spice mixture. Add the kidney beans and stir.

Cook for 10 minutes or until mixture is heated through and sauce is thickened. Stir in the vinegar and cholula sauce. Season with salt and black pepper.

To serve, plate a serving of the potatoes and top with tofu mixture. Add cheese, avocado, more hot sauce if you like. Alternatively, you could add all your ingredients to a flour tortilla and roll up into a burrito.