Potato Breakfast Tacos!
I was absolutely desperate for breakfast burritos at my favourite vegan-friendly restaurant today, but apparently they weren't open due to the holiday. Boo! I decided to try my hand at making my own breakfast burritos, but only having small tortillas on hand they turned into breakfast tacos.
Ingredients:
2 tsp olive oil
5 new potatoes, diced
1/2 onion, diced
1 package firm tofu, crumbled
2 tsp turmeric
seasonings (packaged or I made my own - recipe below)
1/2 c. water
tomato, diced
1 can (15oz) black beans, drained & rinsed
2 tsp lime juice
6-8 soft taco shells
Seasonings (combine in a small bowl):
1 tbsp chili powder
1 tsp cumin
2 tsp garlic salt
1 tsp onion powder
1 tsp cornstarch
Cook potatoes in olive oil for several minutes until they begin to soften. Toss in the onions and cook until translucent. Mix in the crumbled tofu and turmeric, and cook for a few more minutes until it begins to brown. Toss in seasonings and 1/2 c. water and stir well. Simmer at a low heat for 5-10 minutes to absorb flavour. Warm taco shells under a grill or microwave for 30 seconds while the tofu/potato/onion mixture is simmering. Add the tomato, black beans, and lime juice and warm through, then scoop into taco shells to serve.
I put Tofutti sour cream on them since it's what I had on hand, but I think they'd be delicious with cheeze and/or tomatillo salsa.
Yum!
Ingredients:
2 tsp olive oil
5 new potatoes, diced
1/2 onion, diced
1 package firm tofu, crumbled
2 tsp turmeric
seasonings (packaged or I made my own - recipe below)
1/2 c. water
tomato, diced
1 can (15oz) black beans, drained & rinsed
2 tsp lime juice
6-8 soft taco shells
Seasonings (combine in a small bowl):
1 tbsp chili powder
1 tsp cumin
2 tsp garlic salt
1 tsp onion powder
1 tsp cornstarch
Cook potatoes in olive oil for several minutes until they begin to soften. Toss in the onions and cook until translucent. Mix in the crumbled tofu and turmeric, and cook for a few more minutes until it begins to brown. Toss in seasonings and 1/2 c. water and stir well. Simmer at a low heat for 5-10 minutes to absorb flavour. Warm taco shells under a grill or microwave for 30 seconds while the tofu/potato/onion mixture is simmering. Add the tomato, black beans, and lime juice and warm through, then scoop into taco shells to serve.
I put Tofutti sour cream on them since it's what I had on hand, but I think they'd be delicious with cheeze and/or tomatillo salsa.
Yum!