We have always wanted to be ladies who brunch. We know, the ladies who lunch are the glamorous ones but brunch is so much more our style. Long night last night? Brunch will make it better! Want to fuel up before a day of shopping? Brunch is the answer. A post-hike catch-up with your friends? Brunch it is!
But the downside of brunch is the lines. So, we’ve been bringing brunch inside and staying away from the craziness and the crowds that make up the weekend brunch scene in Hollywood. This brunch is inspired by a dish at Blu Jam Cafe but we started making this less greasy spoon, more vegetarian-friendly version.
trimmed and thinly sliced
trimmed and finely chopped (seeds removed if you want it less spicy)
halved (about 1 1/2 cups)
(or 1 (15oz) can drained and rinsed)
pitted and sliced, for garnish
warmed, for serving
cut into 6 wedges, for garnish (optional)
Place potatoes in a large saucepan of heavily salted water and bring to boil over high heat. Boil until potatoes are knife tender, about 15 to 20 minutes. Drain and set aside until cool enough to handle. Cut into quarters and toss with 1 tablespoon of the oil, a pinch of the cumin, and pinch of salt.
If you want even more crispiness, cook this in your favorite cast iron skillet and serve it directly from the skillet at the table.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over medium-high heat. Place tofu on a paper towel and place another paper towel on top and pat to dry off excess moisture then season with a pinch of salt. When oil is smoking, add tofu and cook until brown on all sides, about 10 minutes. Remove to a bowl and toss with a third of the cumin and a pinch of salt.
Return pan to stove over medium-high heat, add remaining oil, onions, jalapenos, and the light part of the scallions. Season with 1/2 teaspoon of salt and cook until golden brown. Add the potatoes and cook, stirring rarely, until they’re crisp and browned on the edges.
Stir in the tomatoes and cook until they just begin to soften and collapse. Stir in beans, remaining cumin, a 1/4 teaspoon of salt and cook until heated through. Add a splash (about 1/4 cup) water to the pan scrape any browned bits off the bottom of the pan and cook until it just becomes saucy. Add the tofu and heat through.
Remove from heat, stir in remaining scallions, cilantro, and top with avocado slices. Serve with warmed tortillas, lime wedges, and, if desired, salsa and sour cream.
Food styling and photography by Aida Mollenkamp