Scrambled Tortillas

Delicious and unique vegan recipe. Originally found in Isa Chandra Moskowitz's book Vegan Brunch. I have made a few small changes for personal preference and time factor, easily adaptable you can make lots of changes to this recipe and tailor it to your own tastes! The tofu cooks around the tortillas, soft and chewy, the whole family enjoyed it! Serve with avocado and chopped scallions. I tried to estimate time to water to boil in cook time, might vary by area and stove type etc...

• Ready In: 55 mins
• Serves: 4

Ingredients

• For the Tortillas

• 6  corn tortillas, cut into strips
• 1  lb yukon gold potato, sliced 1/4 inch thick
• 1  tablespoon olive oil
• 1  sweet onion, thinly sliced
• 1 (8 ounce) can mild chiles
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon sea salt
• 1  lb soft tofu, blended until smooth

• For the Sauce

• 2  teaspoons olive oil
• 2  teaspoons garlic, minced
• 2  teaspoons ground cumin
• 1  teaspoon chili powder
• 1⁄2 teaspoon sea salt
• 1 (6 ounce) can tomato sauce
• 1  teaspoon  hot sauce (to taste)

Directions

1. Boil water for steaming. Steam tortillas in a basket for 2 minutes. They will be soft. Remove. Steam potatoes for 10 minutes, they will be tender.
2. During this time you can saute the onion and chilies in oil in a large pan over medium heat (about5-7 minutes). Add tortillas, cumin and salt, stir another 5 minutes.
3. While all this is cooking you can start the sauce in a third pan. Saute (from sauce ingredients) the garlic in oil for one minute then add the spices, tomato sauce, stir until heated.
4. When you blend your tofu do no drain it, you will need moisture to help it blend. In fact you may need to add more, until you get a smooth consistency. Take the tortilla strips and dip them in the tofu batter. Add them to your large pan (not the sauce pan) on medium high heat and saute for about 10 minutes, scrape the bottom of the pan. Fold in the potatoes near the end. Scoop into bowls and cover with sauce and any toppings.