Southwestern Breakfast Hash
Vegan; Serves 4
Okay, so I know what you are thinking. But, sometimes you want breakfast for dinner or just need a really yummy idea for any meal.
3 Tbs. canola oil
1/2 tsp. ground cumin
1 jalapeno, seeded and finely diced
1 small garlic clove, minced
1 Tbs. of minced onion (Any time a recipe calls for a whole onion, I cut it down to fit my taste)
8 oz. yellow pear tomatoes
4 mushrooms, sliced (Any kind will work)
5 asparagus, sliced in 1 inch pieces
1 15 oz. can black beans, drained and rinsed
2 tsp. nutritional yeast seasoning
1 8 oz. package of tofu, pressed and crumbled
1 medium zucchini, coarsely chopped
Coarse salt and freshly ground black pepper
1. Heat 2 Tbs. oil in a large saucepan over medium-high heat. Add cumin, garlic and onion; cook until fragrant, about 30 seconds.
2. Heat remaining oil over medium heat. Cook jalapeno, zucchini, mushrooms, asparagus, tomatoes, beans, yeast, and tofu, stirring until tomatoes begin to break down, 5 to 7 minutes. Season with salt and pepper. This is great to serve as tacos....
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