Soyrizo Skillet: An Easy and Delicious Vegan Dish

Tom Lohr is a converted meat lover. He enjoys tasty meals that are healthy and meatless.

Scrumptious Soyrizo Skillet

This easy-to-make vegan meal serves up a dish suitable for either breakfast or dinner for up to four. We like to use Trader Joe's brand soy chorizo, but any brand will do.

This is a quick, simple, and healthy dish that will leave both your taste buds and tummy satisfied.

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Cook Time

Ingredients

• 2 cups cooked pinto beans, cook yourself or use canned
• 3 ounces soy chorizo (comes in a 12-ounce package, use 1/4 of it)
• 1/2 cup cilantro, stems removed
• 1 diced jalapeno
• 1 diced onion
• 1 diced tomato, or use 10 cherry tomatoes
• 1 avocado
• 1/2 block of firm tofu
• 1/8 teaspoon turmeric
• 1/8 teaspoon cumin
• 3 medium potatoes
• 1 can cooking spray

Instructions

1. Microwave the potatoes until they are 75% cooked. The cooking time will vary depending on your microwave. Remove and cube or dice the potatoes when complete.
2. Lightly spray theeskillet with cooking spray.
3. Saute the diced onion and jalapeno over medium heat.
4. Add the partially cooked potatoes.
5. Allow potatoes to slightly brown. Spray and stir to as needed to prevent sticking.
6. Push the potato/onion/jalapeno mix to one side of the skillet.
7. Add tofu in the empty half of the skillet. Add turmeric and cumin on top of the tofu. Scramble the tofu with a spatula until it is a scrambled-eggs-like texture and color.
8. Add soy chorizo into the tofu mixture. Scramble with a spatula.
9. Remove the skillet from the heat. Add cilantro.
10. Mix the contents of the skillet.
11. Heat up the pinto beans.
12. Serve 1/4 of the skillet mixture on a plate with 1/4 of the pinto beans next to it. Garnish with tomatoes and avocado per taste.