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Breakfast Nests in a Creamy Vegan Queso

Cadry Nelson
  • minutes
  • Serves 10

INGREDIENTS

2

medium-sized Russet potatoes

1 tsp

extra virgin olive oil, plus more for oiling potatoes and muffin tin

Salt & pepper,

1/2

orange or red bell pepper, diced

1/4 cup

diced onion

1

garlic clove, minced

1

leaf curly kale, rib removed, roughly chopped small

1 14 ounce package

firm tofu, drained

1/4 tsp

turmeric

1/2 tsp

kala namak (black salt)

1/2 tsp

paprika

1/2 tsp

cumin

1 tsp

nutritional yeast flakes

1

batch creamy cashew queso or nut-free vegan nacho cheese sauce

Garnish: cilantro (optional)