Super Green Salsa (Salsa Verde) (Recipe 1 of 3)
Ingredients
- 12 tomatillos, husked and rinsed
- 2 jalapeños (seeds removed if less heat desired)
- ¼ onion, peeled
- 2 garlic cloves, peeled
- 1 avocado
- 1 handful baby spinach
- ½ handful cilantro
- Pinch of salt
- Drizzle of oil
Instructions
- Roast Vegetables:
- Roast tomatillos, jalapeños, onion, and garlic in a cast iron pan until lightly charred. 2. Steam Vegetables:
- Steam briefly with a splash of water. 3. Blend Salsa:
- Transfer the roasted and steamed ingredients to a blender.
- Add avocado, spinach, cilantro, and salt.
- Blend until creamy, smooth, and bright green. 4. Chill:
- Chill until ready to serve.
"Eggspired" Seasoning Blend (Recipe 2 of 3)
Ingredients
- 3 Cups nutritional yeast
- 1 Tablespoon turmeric
- 1 Tablespoon smoked paprika
- 1 Tablespoon onion powder
- 1 Tablespoon black salt (kala namak) or sea salt
- 1 Tablespoon granulated garlic
- 1 tsp starch (cornstarch or potato starch)
- 1 Tablespoon ground black pepper
Instructions
- Combine Ingredients:
- Add all ingredients to a food processor or spice grinder.
- Pulse:
- Pulse until well combined.
Breakfast Smash Tacos (Four Ways) (Recipe 3 of 3)
Ingredients
Base Options (Choose 1 or Mix & Match)
- 1 block extra-firm tofu, drained and crumbled
- 1 block tempeh, steamed/boiled and crumbled
- 1 boiled soft russet potatoes, peeled and diced (1 for each, either tofu or tempeh)
- 1 can white beans, rinsed and drained (1 for each either tofu or tempeh)
To Serve (Options)
- Corn or flour tortillas
- Shredded cabbage
- Diced tomatoes
- Jalapeño slices
- Dairy-free cheese
Other
- Super Green Salsa (see recipe above)
- "Eggspired" Seasoning Blend (see recipe above)
- Oil, for cooking
- Turmeric (optional)
- Fajita seasoning, BBQ blend, or cumin (optional)
Instructions
- Prepare the Base:
- Cook potatoes until they break apart. Drain and set aside to cool slightly.
- If using tempeh, steep it in the hot potato water, then drain and rinse. This step is optional.
- In separate bowls, combine your chosen base ingredients:
- Tofu with beans
- Tempeh with beans
- Tofu with potatoes
- Tempeh with potatoes 2. Season the Bases:
- Season each bowl generously with 1–2 Tbsp of “Eggspired” seasoning blend.
- Add 1/4 tsp of turmeric to each bowl (optional)
- For tofu and potato, add ½ tsp fajita blend.
- For tempeh and beans, add 1 tsp of barbecue seasoning.
- For tempeh and potato, add 1 tsp of cumin.
- Mash together until cohesive, like a refried bean consistency. 3. Chill the Bases:
- Chill each seasoned base for at least 1 hour, or overnight for best results. 4. Cook the Smash:
- Heat cast iron skillet to medium-high heat and add oil.
- Scoop 2–3 Tbsp of the seasoned base onto a tortilla and press flat.
- Place tortilla face-down in the hot skillet and cook until golden and crisp.
- Flip and fold carefully.
- If using dairy-free cheese, top one half of the tortilla with cheese before folding.
- Cook until tortilla is golden on both sides. 5. Serve:
- Plate with shredded cabbage, diced tomatoes, extra jalapeños, and plenty of the super green salsa.
- Enjoy hot. These reheat beautifully in a skillet the next day.
Video Description
The ultimate Breakfast SMASH TACOS, four different ways—crispy, flavorful, and endlessly versatile. This recipe shows how to transform tofu with beans into a light, protein-packed mash, combine tofu with potatoes for a creamy, hearty base, mix tempeh with beans for a bold, nutty bite, or go for tempeh with potatoes to create a dense, meaty texture.
Each version is seasoned with the crave-worthy “Egg-spired” seasoning blend that you DIY and served on warm tortillas with a bright, creamy superfood green salsa (Salsa Verde).
Perfect for breakfast, lunch, or late-night fuel—this is a dish you’ll make on repeat.
Nutritional Yeast Seasonings Video: https://youtu.be/MAF0WXkZnVU?si=yeKV3SfD8AEl5_iB
https://dereksarno.com/
Ingredients
Super Green Salsa
• 12 tomatillos, husked and rinsed
• 2 jalapeños (seeds removed if less heat desired)
• ¼ onion, peeled
• 2 garlic cloves, peeled
• 1 avocado
• 1 handful baby spinach
• ½ handful cilantro
• Pinch of salt
• Drizzle of oil
“Eggspired” Seasoning Blend
• 3 Cups nutritional yeast
• 1 Tablespoon turmeric
• 1 Tablespoon smoked paprika
• 1 Tablespoon onion powder
• 1 Tablespoon black salt (kala namak) or sea salt
• 1 Tablespoon granulated garlic
• 1 tsp starch (cornstarch or potato starch)
• 1 Tablespoon ground black pepper
Base Options (Choose 1 or Mix & Match with Beans or Potato)
• 1 block extra-firm tofu, drained and crumbled
• 1 block tempeh, steamed/boiled and crumbled
• 1 boiled soft russet potatoes, peeled and diced (1 for each, either tofu or tempeh)
• 1 can white beans, rinsed and drained (1 for each either tofu or tempeh)
To Serve (Options)
• Corn or flour tortillas
• Shredded cabbage
• Diced tomatoes
• Jalapeño slices
• Dairy-free cheese
Method
1. Make the Salsa Verde
o Roast tomatillos, jalapeños, onion, and garlic in a cast iron pan until lightly charred.
o Steam briefly with a splash of water, then transfer to a blender.
o Add avocado, spinach, cilantro, and salt. Blend until creamy, smooth, and bright green. Chill until ready to serve.
2. Mix the Bases
o In separate bowls, combine your chosen base (tofu, tempeh with beans, or potatoes).
o Season generously with 1–2 Tbsp “Eggspired” seasoning blend.
o Mash together until cohesive, like a refried bean consistency.
o Optional: Add extra spices (cumin, BBQ blend, or fajita seasoning) for variety.
o Chill at least 1 hour, or overnight for best results.
3. Cook the Smash
o Heat cast iron skillet to medium-high, add oil.
o Scoop 2–3 Tbsp of the seasoned base onto a tortilla, press flat.
o Place tortilla face-down in hot skillet, cook until golden and crisp.
o Flip and fold carefully, top with dairy-free cheese on half if using, before folding and cook until tortilla is golden on both sides.
4. Serve
o Plate with shredded cabbage, diced tomatoes, extra jalapeños, and plenty of the super green salsa.
o Enjoy hot—these reheat beautifully in a skillet the next day.