Tofu Scramble Breakfast Tacos with Roasted Potatoes & Pico

Tofu Scramble Breakfast Tacos with Roasted Potatoes and Pico



Prep Time: 30 Min

Cook Time: 25 - 30 Min

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1. Start by adding all the ingredients from the pico to a small mixing bowl. Toss, taste and adjust salt if desired, and refrigerate until needed.

 

1. Preheat oven to 400 F

 

1. In a medium sized mixing bowl, add the potatoes and toss in a generous drizzle of EVOO (at least 3 Tbsp.) Add in the seasonings, toss, and spread out on a baking sheet. Season liberally with sea salt.

 

1. Once oven is preheated, place potatoes into oven to bake for 10 minutes. Flip / stir, return to oven for another 10 – 15 minutes until crispy but not burnt.

 

1. While potatoes cook, begin heating the EVOO for the tofu scramble in a large frying pan over medium heat. Once heated, add in the onions, peppers, pepper flakes, and a good pinch of sea salt. Stir and cook 5 or so minutes until veggies have cooked down.

 

1. Add in the zucchini and continue to cook 2 minutes. Add in the crumbled tofu, kala namak salt, and turmeric, stir, and continue to cook 5 or so minutes stirring often. Add in the spinach and stir to incorporate it. Allow another 2 minutes of cooking for spinach to lightly wilt. (If tofu is not yellow enough, add another ¼ tsp. until desired colour is achieved. Different brands and age of product can affect colour).

 

1. Taste tofu and add more salt if desired. Tofu should be pillowy and tender at this point and all veggies should be cooked perfectly.

 

1. Lay out your tortillas and start by filling with a few tbsp. of the scramble. Sprinkle over a tbsp. or so of the crispy potatoes followed by a spoonful of the pico. Enjoy a few dashes of hot sauce, fresh cilantro, or some shredded cheese as garnishes! ENJOY!

                     Grocery List
PICO

• 1 C Medley Tomatoes, chopped
• ½ Red Onion, diced
• Handful Fresh Cilantro, chopped
• 1 Jalapeno, seeded & diced
• ½ Lime, juice
• Pinch Sea Salt

 
POTATOES

• 2 Russet Potatoes, diced
• EVOO
• 1 Tsp. Cumin
• ½ Tsp. Chili Powder
• ½ Tsp. Garlic Powder
• ¼ Tsp. Dried Oregano
• Sea Salt

 
TOFU SCRAMBLE

• 3 Tbsp. EVOO
• 350g Extra Firm Tofu, pressed of excess liquid and crumbled
• 1 Bell Pepper, diced
• ½ Red Onion, diced
• ½ Large Zucchini, diced
•  2 C Fresh Spinach
• 1 ½ Tsp. Kala Namak Salt
• 1 Tsp. (+) Turmeric
• ½ Tsp. Red Pepper Flakes
• Sea Salt

 

• Hot Sauce, Cilantro, Shredded Cheese of Choice – Garnish
• 6” Tortillas