BREAKFAST TACOS
Tacos for breakfast! Is there anything better? One of my favorite things to do when I visit my aunt in Texas is to get breakfast tacos. It's almost a tradition of ours. The first Friday or Saturday morning I am there, we have to eat fresh breakfast tacos with potatoes, eggs, and bacon in warm tortilla shells topped with green sauce.
After going plant-based, I called my aunt and said, "what are we going to do about the tacos?" lol While this recipe does not have the fresh tortilla and green sauce, I believe it is a good alternative to the once-loved Texas breakfast tacos. This is just a first attempt. There will be more!
Let’s get into the Recipe!
Starting with the chipotle tofu, there is a little preparation needed to make sure it tastes good. Press the water out of the tofu using a tofu press like the one linked below or by placing a heavy skillet on top of the tofu block for a few minutes. The tofu will condense slightly. Once pressed, crumble tofu and set aside.
Next, it's time to make the tofu's chipotle marinade: blend chipotle peppers, garlic, and salt. The mixture should be slightly chunky. 3-4 pulse blends should work. Pour the chipotle mixture over the crumbled tofu. Mix until tofu is covered. Set aside while prepping the potatoes.
It's potato time! Peel and cub russet potatoes. In a large bowl, toss potato cubes with olive oil, salt, cumin, garlic, paprika, turmeric, black pepper, and onion flakes. Make sure potato cubes are fully covered before adding to a hot skillet with water. Cover until the potatoes are crispy on the bottom and fork-tender. Once the potatoes are done, use the spatula to chop the potatoes roughly smaller.
Let's plate! Add a few spoonfuls of potatoes to each shell. Top with chipotle tofu and garnish cilantro and sweet onions to the top. Then, serve!
Just A Suggestion…
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Breakfast Tacos
Ingredients
- ½ block tofu, 7.5 oz – pressed, crumble
- 1 can chipotle peppers in adobo sauce – 7 oz.
- 2 cloves of garlic
- Pinch of salt
- ¼ C. water
- 3 medium russet potatoes
- ¼ C. olive oil
- ¼ Tsp salt
- ½ Tsp ground cumin
- ½ Tsp ground garlic
- ½ Tsp sweet paprika
- ½ Tsp ground turmeric
- ½ Tsp black pepper
- 2 Tsp onion flakes
- ¼ C. water
- 6 soft taco shells
- sweet onions to taste– diced
- cilantro to taste - roughly chopped
Instructions
- Blend chipotle peppers, garlic, salt, and water. The mixture should be slightly chunky.
- In a small bowl, mix crumbled tofu and chipotle peppers well. Let sit until the potatoes are done cooking.
- While tofu is marinating, toss potatoes, olive oil, salt, cumin, garlic, paprika, turmeric, black pepper, and onion flakes. Ensure potatoes are well coated.
- Pour potatoes in a skillet over medium – high heat with water and cover. Cook for 10-15 minutes until potatoes are fork tender and crispy at the bottom. Remove from heat and use spatula to roughly chop potatoes smaller. Take potatoes out of the skillet.
- In the same skillet, pour in the marinated tofu mixture. Cook for 10 – 15 minutes.
- Assemble potatoes, tofu mixture, and garnishes in a taco shell.
Notes:
This recipe is spicy. Add vegan sour cream or avocado to cool it down.
