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

1. 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.
2. Transfer potatoes to a small baking dish or pan. Set under broiler for about 5 minutes or until nicely browned.
3. 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.
4. Crumble the tofu directly into the pan. Continue cooking and stirring for about 2 minutes.
5. Either make a quick salsa by finely chopping the garlic and tomato, or simply use a prepared salsa you like. Add to tofu scramble.
6. Sprinkle with nutritional yeast, add potatoes and green chilies. Cook several more minutes until warmed thru.
7. Serve immediately with any sides desired: salsa, tortillas, green onions, pumpkin dip, etc.

Basic recipe from Tofu 1-2-3 by Maribeth Abrams.