Tofu Scramble Tacos
This recipe is based around two culinary facts: adding a tortilla or crispy potatoes to a savory dish always makes it better. I never was a huge fan of scrambled eggs, and this lack of fandom has carried over with tofu scrambles. While adding veggies makes a tofu scramble tastier, turning it into a taco makes it a meal worthy of gracing your table. Topping with hash browns or diced potatoes brings it to the next level, which is why you're reading about this recipe right now. I bring you a delicious way to use up tortillas lingering in your fridge, veggies you don't want to acknowledge, and the pack of tofu you bought for a recipe you were too lazy to actually make.
Start cooking your potatoes of choice. With potatoes cooking in the background, crumble the tofu into a bowl and add desired amounts of the tofu scramble ingredients. Mix. Don't overdue the turmeric! It's just for color— no one actually wants to taste that stuff. Sauté the onions until soft. Add the tofu mixture to the onions and cook to a desired crispness. Toss the broccoli into the scramble and sauté until the it’'s cooked, but still green (feel free to swap with other veggies, they just may need to be added sooner in the cooking process). Briefly heat the tortillas in a pan, oven, or microwave. Assemble tacos with the crispy potatoes on top to prevent sogginess. Top with ketchup, hot sauce, avocado—whatever you like.
Trader Joe's white corn tortillas, because the ingredients are very simple: white corn, water, lime. Hellman's vegan mayo, because it's the best. Cholula green pepper hot sauce, because I like it. I use Alexia Smart Classics tri–cut potatoes roasted with sea salt because they become crispy despite containing almost no oil. These are frozen potatoes that you can pop into the oven or cook over the stove. They only have 1.5 grams of fat per serving and use apple juice concentrate to promote browning instead of oil!