Recipe: Breakfast Taco, Tofu Scramble Style
Few things are more fun on a weekend morning than a breakfast taco! Yesterday we spent the morning wandering around the always-impressive Saturday Ferry Building Farmer’s Market. We found the most fantastic stall with fresh tortillas, an amazing pumpkin seed dip, and tamales – even vegan tamales! We had to pick up all of these items when we were there – and I was anxiously awaiting getting to eat them!
This morning, since it is Sunday and I do have the time, I decided to make one our favorite breakfast dishes – these tacos. This was the first time I have used tofu for an egg dish but I really liked the results. The flavor and texture were very similar to scrambled eggs. I also loved that I was able to stuff them full of veggies – what a great way to start the day. 
Ingredients:
- 2 small potatoes, peeled and cut into 1/2-inch cubes
- chili powder & cumin
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 small zucchini, thinly sliced
- 1 pound firm or extra firm tofu
- 1 roma tomato
- 1 clove garlic
- 1/2 small can of green chilies
- 3 T. nutritional yeast (opt.)
- pumpkin dip or salsa
- tortillas
- Bring a small pot of water to a boil. Salt then add the cubed potatoes. Cook for 2 minutes then drain. Return to hot pan, sprinkle about 1-2 t. olive oil, a dash of salt, pepper, chili powder, and cumin. Mix well.
- Transfer potatoes to a small baking dish or pan. Set under broiler for about 5 minutes or until nicely browned.
- Heat a non-stick pan over med-high. Add about 2 t. of olive oil. Cook onion until softened about 3 minutes. Add red bell pepper and zucchini, cook another 5 minutes.
- Crumble the tofu directly into the pan. Continue cooking and stirring for about 2 minutes.
- Either make a quick salsa by finely chopping the garlic and tomato, or simply use a prepared salsa you like. Add to tofu scramble.
- Sprinkle with nutritional yeast, add potatoes and green chilies. Cook several more minutes until warmed thru.
- Serve immediately with any sides desired: salsa, tortillas, green onions, pumpkin dip, etc.
Basic recipe from Tofu 1-2-3 by Maribeth Abrams.
