Happy Mother's Day everyone. I believe the best gift you can give your Mom for Mother's Day is an opportunity to enjoy a delicious plant-based meal like these yummy poblano home fries and tofu scramble with spicy bloody mary sauce.
Who knows? One meal could be the catalyst for more healthy, vegan meals in your Mom's diet to help her live a long and robust life.
My Mom is no longer here, but I know she would love this meal, and she would be proud of me for taking care of my health.
I have been very fortunate to have so many formidable female role models in my life, and today I would like to thank my Mom, my Grandmother Esther, my Aunt Vera, my Godmother Winnie and my sister Susan. Without them I would never have the confidence and optimism that has glided me through life.
Today I am sending everyone lots of vegan love and compassion this Mother's Day. Hope you enjoy these poblano home fries and this tofu scramble as much as we did.
Thanks for joining me today and I hope you enjoy these yummy poblano home fries and tofu scramble.
Looking for more Mother's Day brunch ideas? I love serving Chia Seed Pudding with fruits and nuts alongside some avocado toast topped with fennel and radishes. Or how about some vegan egg yolks with toast for dipping? It doesn't matter what you make as long as the secret ingredient is always love.
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Poblano Home Fries, Tofu Spinach Scramble & Spicy Bloody Mary Sauce
- 2 lbs potatoes, red or gold or both, chopped in bite size pieces
- 3 tablespoons of vegan butter
- 2-6 tablespoons vegetable broth (if needed)
- 2 poblano peppers, roasted, skin and seeds removed, chopped
- 1 small onion, chopped (I like sweet onions for this recipe)
- 2 garlic cloves, chopped
- 1 jalapeño, finely diced, seeds removed
- 1½ tablespoons ancho chile powder (or more to taste)
- 1 teaspoon sweet or smoked paprika
- ½ teaspoon salt
- Zest of 1 lime
- Fresh ground black pepper
- handful of chopped fresh cilantro leaves
- Set the oven rack closest to the broiler. Preheat the broiler.
- Place the poblano peppers on a baking sheet and broil the peppers for approximately 6-10 minutes, turning them as necessary until the skins are blackened on all sides.
- Remove the peppers from the broiler and place in a closed paper or plastic bag. When cool enough to handle, remove skins and seeds and chop into bite size pieces.
- Meanwhile, place the potatoes in a large saucepan and cover with cold water and a pinch of salt. Bring to a boil over high heat and cook until the potatoes are cooked but not falling apart. Check often. Depending on size, these could cook in 10 minutes or less. Drain well.
- In a large non-stick saute pan, heat 3 tablespoons of the vegan butter. Add the onion and jalapeño and cook until soft. Add the garlic and cook for 1 minute more. If mixture is sticking, add a little veggie broth instead of more butter. Stir in the chili powder, paprika, salt and pepper.
- Add the potatoes and chopped poblano peppers and combine well. Cook until the bottoms of the potatoes are golden brown and crusty. Turn over and cook other side.
- Stir in the lime zest and cilantro and serve.
- 1 14-ounce package of organic, non-GMO, extra firm tofu, drained and crumbled
- 3 cups of fresh spinach
- ¼ cup vegetable broth
- ½ large onion, chopped
- 1 red Fresno chili, chopped (or jalapeño)
- 1 garlic clove, chopped
- ¼ teaspoon salt (or more to taste)
- ¼ teaspoon pepper (or more to taste)
- 2 tablespoons nutritional yeast
- 1 teaspoon turmeric
- ¼ teaspoon curry powder
- In a large bowl crumble the tofu and add all the spices including nutritional yeast.
- In a large sauté pan, heat the vegetable broth. Add the onion and fresno chili and cook until soft. Add the garlic and cook one minute more. Add a little more vegetable broth if sticking.
- Add the tofu spice mixture and spinach. Cook for another 5 minutes or so. Taste for seasonings.
- Garnishes could include a squeeze of citrus, cilantro, salsa, avocado and tortillas.
- 2 red peppers chopped, roasted, skin and seeds removed
- 1 cup tomato sauce
- ½ red fresno chili or jalapeño, chopped
- 1 small red onion, chopped or half of large one
- 1-2 teaspoons of horseradish from a jar (start with 1 teaspoon and add more if desired)
- Zest of one lemon or lime
- ¼ teaspoon salt (or more to taste)
- ¼ teaspoon pepper (or more to taste)
- ⅛ cup of vodka (optional)
- Place the oven rack closest to the broiler. Preheat the broiler.
- Place the peppers on a baking sheet on the oven rack. Broil the peppers until they are blackened on all sides, turning often. This usually only takes a couple of minutes on each turn so keep a careful watch.
- When done, remove the peppers from the baking sheet and place in a closed plastic or paper bag to steam.
- When cooled, remove the skins and seeds of peppers and chop.
- Add the chopped peppers, onion, tomato sauce, horseradish, zest of lemon or lime, salt, pepper & vodka (if using) in a food processor. Process until smooth.
- Taste for seasonings and serve warm or room temperature.
I assume you add the poblano pepper slices to the potatoes after the potatoes are cooked?