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Vegan Breakfast Nachos

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Ever crave food you’re not socially allowed to indulge in before noon? It’s a common occurrence for me and in this case, I wanted a big, messy plate of nachos at 10am. Friends, this is how brunch nachos – or brunchos – came to be.

In my brunchos are; tortilla chips, the best tofu scramble (recipe below), nacho cheese (recipe below), a nice chunky salsa (this one has black beans and corn), coconut bacon, chopped red peppers, jalapeños, and green onion. Of course you can add and subtract toppings as you see fit! The idea here is for your favourite nacho toppings to meet your favourite breakfast items. Go crazy!

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Tofu scramble

Ingredients

1 block of firm tofu

2 tbsp nutritional yeast

1/4 tsp turmeric

1/2 tsp paprika

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

4 tbsp tamari

1/2 tsp liquid smoke

1/2 tsp mustard

1 tsp tahini (optional)

1/2 tsp Sriracha (optional)

Water

Directions: Begin by draining and pressing your tofu. I like to leave mine press for at least half an hour. Then, use hands or a fork to crumble in to a large, sealable glass container. In a separate dish or measuring cup, add all of the other ingredients. Use a couple splashes of filtered water (2-3 tablespoons) to thin the sauce, until you reach a desired consistency. Then, pour over tofu, seal the container, and shake well to mix. Store overnight in the fridge (or for at least six hours in the fridge).

When you’re ready to eat, heat a pan to medium high heat. Pour tofu and any remaining sauce in to pan, cooking until slightly browned and warm. It should only take about ten minutes!

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Nacho Cheese

Ingredients

2 medium potatoes

1 large carrot

1/2 tsp cumin

1/2 tsp chilli

1 tsp paprika

1 tsp Sriracha

1 tsp dijon mustard

1 tbsp garlic

Salt

1/4 cup almond milk

4 tbsp nutritional yeast

3 tbsp olive oil

1/2 lemon

Directions: Begin by bringing a large pot of water to a boil. To it, add you potatoes and carrots. Cook for 15 minutes, or until soft.

Next, add the cooked potatoes, carrots, and all other ingredients to a high powered food processor or blender. Whirl until a smooth consistency is desired. More milk can be added to reach desired consistency. Can be a bit thicker for dipping, or a bit thinner for pouring.

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Once you have your scramble and sauce made, simply top with all other ingredients! Using the entire tofu scramble recipe is enough for four hungry eaters. However, that cooked scramble will reheat well, should you want to make nachos again the next day (almost guaranteed).

There’s no need to conform to breakfast rules. Create anarchy, go vegan, have brunchos.

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