A breakfast taco with assorted ingredients

Tofu Scramble and Chipotle Potato Breakfast Tacos

Having recently discovered the joys of tofu scramble, (and even though I'm not vegan), there are a few cases where the quantity and texture that can be achieved from frying up a few blocks of tofu overtakes traditional scrambled eggs for me. Breakfast tacos require firmer eggs, that will hold up and stay clumped together while the taco skin itself gets ripped apart by your teeth. While it's possible to produce scrambled eggs with the consistency needed for such a strenuous task, tofu scramble more than fulfills the role needed to bind together a breakfast taco from start to finish. Paired with chipotle potatoes, and the usual taco toppings, this delicious taco is perfect for a long Sunday brunch.
*credits must be given to my partner's cousin Emma for the tofu scramble recipe!


Ingredients (in order of necessity):

  • Tofu Scramble
    • A block of tofu
    • Tahini
    • Black Salt
    • Tumeric
  • Taco skins
  • Chipotle Potatoes
    • Potatoes (cubed)
    • Cremini / White Mushrooms (diced in small chunks)
    • Chipotles in adobo sauce (finely chopped)
  • -----
  • Refried beans
  • Sour cream
  • Feta cheese
  • Tomatoes
  • Green onion
  • Lime (other vinegar will work too in a pinch!)

Steps:

1. The potatoes will take the longest to cook, so start by tossing the potatoes in a cast iron pan with decent oil on medium-low heat. Salt and pepper them generously. Make sure to stir occasionally so all sides get evenly fried. Allow to cook while preparing the scramble, it will take upwards of 30-40 minutes to cook the potatoes.

2. In another large skillet or non-stick pan, heat oil on medium heat. Crumble apart the tofu with your hands into the skillet, and gently stir to coat. Make sure to salt and pepper the tofu. Let the tofu cook for a few minutes to cook off some of the moisture.

3. Stir tahini in to the cooking tofu a tablespoon at a time until the consistency and taste is balanced between the creamy nutty tahini, and the soy protein flavour of the tofu. Sprinkle on enough black salt to give it a hint of hardboiled egg sulfuric taste, and mix with a small spoonful to tumeric to give it a nice yellow colour.

4. The potatoes should be reasonably softened at this point. Add the diced mushroom to the pan, increase the heat to medium high, and stir and cook until the mushrooms have softened and the potatoes are browned on all sides. Add the chopped chipotle peppers to hash and stir it all really well to combine. Do a final check for seasoning and adjust with salt. Take the pan off the heat once the adobo sauce is clinging to the potatoes and mushrooms.

5. At this point, you may assemble your tacos with whichever ingredients you pulled together. Spread your sour cream and refried beans at the base of your taco skins, and top with generous helpings of tofu scramble and chipotle potatoes. Top with diced tomatoes, chopped green onions, feta cheese, and a squeeze of lime.

I like having each person walk to each food station and slowly assemble their tacos through the early afternoon. It's really pleasant to have a more active and long process in making your food, and makes it more satisfying and fun to talk about while you're doing it!