I can’t remember how I made this but isn’t it gorgeous?

Last weekend, I didn’t have my camera – I’d left it at a friend’s house – so when Kaylie and I started putting together this incredible breakfast, we decided to record it on video. After many painstaking hours subtitling it for the deaf and hard of hearing, during which iMovie crashed as if on a 15-minute schedule, the video is done! Voila, here’s Kaylie and I being dorky!

In this video, I used a variation on the tofu egg patty I keep talking about but which I feel nobody has actually tried to make. (That’s okay, it means you’ll come to my restaurant someday, right?)

Let us know if you want some more clarification on how we did anything in this video – I personally think K should share the recipe for those potato rice cakes.

There’s no way I will give this recipe away just yet, but damn the tofu is to die for.

On a bed of sautéed, chili spiced mushrooms, onions and yellow peppers. Garnished with fresh lettuce, BC tomatoes, lime, salsa and topped with homemade New Mexican red chile sauce.

Since red chile (or red chile sauce) isn’t typically available anywhere outside New Mexico, a sweet chipotle sauce would suffice as an alternative.

I almost didn’t put this recipe up, but it was really too good not to share. If you can’t find soyrizo I would suggest experimenting with pressed tofu and chipotle, cayenne, taco seasoning, chili powder… That sort of thing. Everyone loves my meatballs.

(Click through for the recipe.) (more…)