2 Chipotle en adobo peppers with about 1 Tbsp of sauce
1 small onion
1 bunch of cilantro, stems and leaves
3 small tomatoes
1–2 blocks of extra firm tofu
1/2 tsp Kala Namak Salt
1/4 cup Daiya cheddar shreds (or other vegan cheese)
- Process: Process chipotle peppers, onion, cilantro, and tomatoes in a food processor. Pulse 10x for 1 second each time or until the mixture forms a salsa.
- Saute: Heat a skillet to medium heat and add oil, plant butter, or cooking spray. Add 1 cup of crumbled tofu and saute.
- Add Salt: Sprinkle Kala Namak salt over the tofu. Stir and continue cooking until tofu is lightly browned.
- Add Salsa: Add the desired amount of salsa (I like about 1/2 cup) and continue cooking for 3-5 more minutes.
- Add Cheese: Add vegan cheese and continue to cook until cheese is melted.
- Category: Breakfast
- Method: Saute
- Cuisine: Mexican American
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