FOR THE TOFUEVO:
1 block of extra firm tofu, completely dry*
1 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp turmeric
1/4 tsp paprika
1 tbsp vegan mayo
FOR THE HASH:
1/2 package of vegan chorizo
8 baby potatoes cut into 4ths
3 tbsp cooking oil
1/4 diced white onion
4 thinly sliced jalapeños
*Makes 4 servings, compress tofu with a heavy object to remove liquid
On medium heat, add oil to a large pan. Once oil is hot, add potatoes. Cover pan with lid and let sit for 10-13 minutes, mixing occasionally every 5 minutes so potatoes cook evenly. Add salt and pepper to taste.
Once potatoes are tender and fully cooked add onion wedges and jalapeño slices. Cover pan with lid and let sit for 5 minutes.
Meanwhile on a separate pan on medium heat, crumble block of tofu with your hands onto pan. Add ingredients of tofuevo. Combine well then add tofuevo to potato, jalapeño, onion mixture.
Next, add soyrizo to the hash mix and cook for another 8 minutes.
Serve tofuevo-soyrizo hash, top with avocado, and have a slice of buttered toast on the side. Enjoy!