Join Eddie Garza, a plant-based chef, cookbook author, and American media personality, to learn how to make a vegan Mexican brunch extravaganza—from meat- and egg-free morning classics to a variety of traditional salsas. 
This live interactive class will include:

• Discover how to make Mexico City style soft mollete (an open-faced breakfast sandwich loaded with refried beans, melty 'cheese', and avocado slices)
  
• Enjoy delicious Juarez style tofu "huevos" rancheros
• How to make a salsa trio (chipotle salsa, pico de gallo, and cashew crema mexicana)
• Plating and pairing suggestions
• Opportunity to ask Eddie questions
• Recipe handout

About the chef Eddie Garza 

Eddie Garza is a plant-based chef, cookbook author, and host of "Global Bites with Eddie Garza" on the American streaming platform Jungo+. Eddie and his work have been featured by a wide variety of media outlets in the United States and abroad, including CNN, ¡HOLA! TV, The Washington Post, People Magazine, Telemundo, Univision, Travel + Leisure, Sin Embargo (Mexico), TV Azteca (Mexico), Canal Nuestra Tele (Colombia), TV Venezuela, GoTV (Honduras), El Tiempo and El Colombiano (Colombia), Daily Mail (UK), and many more. Eddie’s book ¡Salud! Vegan Mexican Cookbook features 150 plant-powered recipes that represent the 150 pounds he lost on his vegan journey. In his latest book, The 30-Day Vegan Meal Plan for Beginners, Eddie simplifies plant-based versions of comfort classics from around the world.

*Any donation you can make will help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community. By supporting our fundraising programme you have an opportunity to learn new skills, support a worthy cause, and enjoy delicious food!*

Location: The class will be held on Zoom. Zoom details will be provided in your booking confirmation email and in a reminder the day before the class, together with your recipe handout, in an email titled 'REMINDER & IMPORTANT INFO: Your Made In Hackney online class'.

If you have not received the reminder email by 4pm the day before the class please contact us at classes@madeinhackney.org. Do check your junk mail first!

or information: classes@madeinhackney.org / 020 8442 4266

INGREDIENTS LIST

Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. We also recommend printing out your handout or having it available to view on a separate device if possible.

Produce:

• 4 large Roma tomatoes
• 2 medium yellow onions
• 1 large avocado
• 1 large jalapeño or green pepper
• 1 bunch cilantro
• 5 limes
  
• 6 cloves garlic
  
  Pantry:
  
• 4 tablespoons vegetable oil
• 2 tablespoons sesame oil
• 1 tablespoon red wine vinegar
• 3 tablespoons soy sauce or tamari
• 1 (798g) tin diced tomatoes
• 2 tinned chipotle peppers in adobo
• 1 (400g) tin black beans
• 1 pound firm silken tofu (shelf stable)
• 2 cups raw cashews
  
  Bakery and [Vegan] Dairy:
  
• 4 large hoagie rolls or soft baguette
• 8 teaspoons vegan butter or margarine
• 1 cup shredded vegan white cheese
• 1 pound extra firm cotton tofu
  
  Spice Rack:
  
• 1 tablespoon smoked paprika
• ½ teaspoon turmeric powder
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 teaspoon cumin
• 4 teaspoons salt
• ½ teaspoon black pepper
  
  

NOTES ON INGREDIENTS

For the tofu "huevos" we'll need 1½ (300g) packages of Wicked Kitchen Organic Medium-Firm Tofu or 1½ (300g) packages of Santono Yuki Tofu.

For the tofu "chicharrones" we'll need 2 (225g) packages of The Tofoo Co. Smoked Organic Tofu or 1 (450g) package of The Tofoo Co. Naked XL Organic Tofu.

For the tomatoes we'll need 4 Salad Tomatoes or 4 Tomatoes on the Vine.

For the jalapeño, if you don't find it fresh, we could use one of the fresh green peppers from Tesco Mixed Chillies or 1 fresh Finger Chilli.

For the chipotle pepper we can substitute the chipotle peppers with 1 fresh Finger Chilli or jalapeño plus 1 tablespoon smoked paprika. (Alternatively, we could use 2 tablespoons of Waitrose's Cooks' Ingredients Chipotle Paste.)

EQUIPMENT LIST

• Chef knife
• Bread knife
• Butter knife
• Cutting boards
• Small and large mixing bowls
• Whisk
• Spatulas
• Potato masher
• Medium pan or platter
• Medium and large skillets
• Oven or large toaster oven
• Large high speed blender
• Serving plates and bowls