Mexican vegan breakfast

Who says going vegan is hard?

Here’s my delicious breakfast that I made Sunday morning (with some pre-preparation Saturday): Mexican-style tofu scramble with Serrano chili, onion, tomatoes, salsa, and cilantro with a side of Oaxacan refried black beans (with dried árbol chili and avocado leaves) topped with homemade cashew queso asadero.

All recipes from Dora Ramirez’s vegan cookbook Comida Casera. https://dorastable.com/

UPDATE: I used the leftover refried beans to make black bean quesadillas (adding taco seasoning plus sautéed white onion and jalapeño pepper to the refried beans). I used the queso cheese instead of vegan Mexican shredded cheese. Then topped with avocado and red salsa. Muy delicioso!