If you can’t tell, I love tortas. I can eat them for breakfast, lunch, dinner, and snack time. This one is based off of a torta from the restaurant Xoco and features a classic Mexican breakfast scramble, but uses a cilantro chimichurri sauce as the “kick” for the sandwich.
2 cups of roughly chopped cilantro
1 tablespoon of chopped fresh oregano or 1 teaspoon of dried oregano
3 cloves of garlic
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of salt
3 tablespoons of red vinegar
3 tablespoons of olive oil
8 ounces of extra firm tofu, crumbled
3/4 cup of vegan chorizo
1/4 teaspoon of Indian black salt (or just regular sea salt if you don’t have it)
4 dried apricots, diced
1 avocado, sliced into strips
1 cup of baby kale (or other small greens if you don’t have baby kale)
2 bolillo or telera rolls
Option: 2 ciabatta rolls or baguettes if you don’t have the other rolls
Puree all the ingredients for the chimichurri and set it aside.
“Want a spicier version? Add a dried chipotle or 4 to 6 chiles de arbol to the sauce.”
Add the crumbled tofu, chorizo, and black salt to a pan and warm it over a medium heat for about 5 minutes, slowly stirring it. Add the diced apricots and warm it for 2 more minutes.
“Chorizo and scrambled eggs is a classic Mexican breakfast. This version just happens to be a vegan version placed in a sandwich and it’s even tastier that way.”
Cut the bread in half and toast it. Scoop out a shallow depression in each half, creating a boat for the ingredients. Spread the chimichurri liberally on both halves of the bread. Add the chorizo-tofu scramble to the bottom half. Top it with sliced avocado and baby kale. Close the sandwich and eat!
“I really like the baby kale because of the bitter element it adds to the sandwich, but any sort of soft green will do. Arugula and spinach both make great options.”
Make It Low-fat
Omit the oil from the chimichurri and use 2 tablespoons of water instead. Omit the avocado.
Toaster, Oven, or Pan