Sunday, January 12, 2014

Experiment #8: Adovada sin Carne y Papitas

I've waited far too long to try this one! I've had this idea since since the very first New Mexi-Vegan experiment. Remember the chorizo-spiced tofu burritos? This is another take on a classic New Mexican breakfast.

Traditional carne adovada is pork slow-cooked in a thick, smoky, extra-spicy red chile sauce. It can be eaten at any meal, but for breakfast it is often served with papitas (fried diced potatoes) and eggs. I chose a tofu scramble for this version to replace both the pork and the eggs, but a dry-fry technique would also produce a delicious dish. I also baked the potatoes instead of frying them for a lighter breakfast. A spicy breakfast perks me up. A greasy, spicy breakfast sends me right back to bed.

Did I mention this was spicy? Be prepared. This is no Pace picante sauce.

For breakfast on the go, throw your tofu and potatoes in a large tortilla for a tasty breakfast burrito.

Adovada sin Carne y Papitas  (serves 4)
  • 1 12 oz package extra-firm tofu
For the sauce:
  • 2 1/2 tbsp New Mexican red chile powder
  • 1 tsp onion power
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp ground coriander
  • 1/4 tsp black pepper
  • 1 tsp agave nectar
  • 1 tbsp apple cider vinegar
  • 1/2 cup water
For the papitas:
  • 1 1/4 lbs russet potatoes
  • olive oil
  • 1/2 tsp nutritional yeast
  • 1/4 tsp each: salt, black pepper, garlic powder, onion powder, and cumin

Preheat the oven to 400 degrees.

Drain the tofu but do not press it. Place the tofu in a shallow dish with a flat bottom (I used a small glass baking dish). In a small bowl, mix together all the sauce ingredients. Pour the sauce over the tofu and spread to cover all surfaces. Marinate in the refrigerator for about 30 minutes, flipping the tofu over after 15 minutes.

While the tofu marinates, peel the potatoes and dice them into 1/2-inch pieces. Spread the potatoes on a large baking sheet. Drizzle with olive oil and sprinkle with the nutritional yeast and spices. Use a spatula to mix the potatoes and distribute the oil and seasonings. Bake for 25 minutes, stirring the potatoes after 15 minutes.

Heat a dry, medium-sized nonstick skillet over medium heat. Remove the block of tofu from the sauce, and set the sauce aside. Brown the top and bottom of the tofu, cooking each side 3-5 minutes. Crumble the tofu and add half of the remaining sauce. Stir to incorporate the sauce. Cook until the liquid has evaporated, about 10 minutes.

For a breakfast plate, serve equal parts tofu and potatoes and drizzle with remaining sauce.

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