High Protein Potato and Tofu Breakfast Tacos
High Protein Potato and Tofu Breakfast Tacos
A filling (spicy) breakfast to kickstart the day. Dairy-free, plant-based, and vegan.
Growing up in Texas, one of my favorite aspects of Tex-Mex are the breakfast tacos. I vividly remember treating myself to an early morning study season by getting two breakfast tacos to go and holing up in my favorite spot at the library. Breakfast tacos are an easy way to start the day full and with protein. Since I stopped purchasing eggs, I’ve started substituting tofu for eggs and they are just as filling for those days I crave a breakfast taco. I like to make these with extra firm tofu from Trader Joe’s. They’re more high protein, keeping me satiated and full. The technique to shred the tofu and bake it is one of my favorite tricks to having crispy flavorful plant protein.
The main flavor components of this dish are cumin seeds and jalapeño’s. This might be a hot take but I think the farmers must have done something to the jalapeños because they are no longer spicy! If you have a spice tolerance, i recommend using at least two jalapeños. For my tortilla I either prefer whole wheat or half corn, half flour small tortillas.
High Protein Potato and Tofu Breakfast Tacos
Pin RecipeEquipment
- 1 large cooking pan
Ingredients
- 14 oz extra firm tofu for more protein!
- 1 large russet potato
- 2 jalapenos use more if you have a high spice tolerance
- 1 lime, juiced
- 1 tbsp cumin seeds
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 tbsp olive oil
- 2 tbsp vegetable oil
- 8 soft taco tortillas
Instructions
Prep and bake the shredded tofu
- Pat the tofu dry, squeezing out any excess water
- Preheat the oven to 350℉
- Shred the tofu into pieces. I like to use the largest holes in a cheese grater.
- In a small mixing bowl, mix the tofu with 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt. Drizzle with olive oil and mix well so that the tofu is well coated
- Spread the tofu out on a baking tray and make sure it is evenly spread out across the tray so that the tofu will bake evenly
- Bake the tofu for 30 minutes. Remove the tray halfway and mix the tofu up so that the top is able to crisp up as well. You’ll notice when you take the tofu out that the bottom is starting to crisp up but the top is still soft.
Prep and boil the potato
- Skin the potato and cut into small cubes
- Boil a pot of water in a medium pot and boil the potato until they are just starting to soften. This should take about 2-3 minutes. You can test if they are ready by piercing a fork through the potato and it doesn't require force.
- Drain the water and set the potatoes aside to cool
Make the taco filling and assemble
- Dice the jalapenos, keeping the seeds if you prefer a more spicy taste
- In a large pan, heat the vegetable oil over medium high heat. Test a few cumin seeds by tossing it in the pan, it's ready when the seeds start to sizzle. Turn down the heat to medium heat.
- Add the cumin seeds and sauté in the oil so the oil becomes infused with the flavors of the cumin seeds. Cook for 1 minute, stirring to ensure the seeds are not burning. Turn down the heat if the seeds start to burn.
- Add the diced jalapenos. Continue to stir and cooke for another minute.
- Toss in the baked tofu shreds and potatoes. Stirring well so the flavorful oil is coating all tofu and potatoes. Cook for 5 minutes
- Season to taste with salt, lime juice, and cilantro.
- In a small pan, warm up your tortillas by toasting both sides for 30 seconds on medium high heat.
- Assemble the taco filling on to the tortillas, top with your favorite hot sauce, pico de gallo, or avocados
