Taco Tuesday: Breakfast Tacos

VLUU L210  / Samsung L210

Taco Cleansers unite and take over!

Everybody has heard of the breakfast burrito. Most probably eat one from time to time. But what about breakfast tacos? Why doesn’t the humble, hardworking taco get any respect in the morning? After all, it’s The Most Important Taco of the Day!

So what makes a taco a breakfast taco other than the time of day? I believe it’s the inclusion of foods that might be eaten as a separate breakfast plate, but wrapped in a tortilla instead. And eggs. For some reason, eggs seem to signal breakfast to the exclusion of all other meals. Imagine my surprise when traveling in France for the first time to see that an omelet was never eaten for breakfast, but was considered a normal thing for a light lunch or dinner. But in these parts we leave the poultry embryos to their mothers. A tofu scramble will suffice. And some potatoes. Sauteed peppers. And of course, salsa. It is not a taco without salsa.

This is one of those dishes that makes good use of leftovers. You might have some leftover sauteed veggies that could make their home here. I always keep cooked, cold potatoes on hand for snacking or using in various recipes. The tofu scramble takes a little time, but not much. And no fridge is complete without some kind of salsa.

Tofu Scramble:
Drained 1 lb package of tofu
1/2 t garlic powder
1/2 t onion powder
1/2 t paprika
1/4 t turmeric
1 t mustard
2 t nutritional yeast
pepper (optional, Indian black salt)

Potato-Pepper Saute:
1 bellpepper, chopped (or mix colors 1/2 and 1/2)
1 hot pepper, chopped
1/2 onion, chopped
2 C cooked, cooled, cubed potatoes (waxy, like red or gold are best)
dash each garlic powder, salt and pepper

Warmed corn tortillas
Salsa of choice
Optional garnishes: cilantro, green onions, avocado, hot sauce etc.

In a skillet on medium heat, break up the tofu and begin to cook. Let tofu cook for a minute to release some water. Add seasonings and mix well. In a separate skillet, saute the potato-pepper mixture. Keep mixing and cooking both skillets to prevent sticking until the results please you. For the tofu, the consistency should resemble scrambled eggs, as moist or dry as you like. Taste and adjust the seasonings. For the vegetables, once the potatoes are heated through, cook until the peppers and onions are as done as you like, crunchy or soft.

Place a serving of the veggies on a corn tortilla, top with some tofu scramble, then top with salsa and any other garnishes and serve. This will make quite a few tacos, and probably some left over tofu.

Eat. Enjoy.

Feel Supremely Taco Cleansed!

About vegpedlr

Plant powered off-road triathlete
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