This recipe seemed too simple and obvious to blog about for a long time. Tofu scramble instead of eggs in the most basic breakfast taco ever? Everyone can figure that one out. But then I made this a time or two while traveling, and I think you all should really have something like this in your back pocket for such times.
All you need to make these is access to a cooktop, even if just a propane stove at a campsite or a little range in a motel kitchenette. If you bring your own spices along, you can pick up the rest of what you need at any well-stocked grocery store, and you won’t have a bunch of leftover ingredients to toss when you head down the road. These are pretty filling, too – all the better if lunch is delayed because you’re exploring. If there are only two of you, the leftovers are great the next day.
I was reminded to post this when I was digging through photos on my phone recently and found some pictures from a couple of years ago. We took a trip to the Florida Keys and stayed in a funny little motel in Islamorada for a couple of days between stays in Miami and Key West where I made these mid-week.
To take with you, mixed up in a spice jar or plastic bag:
2 tablespoons nutritional yeast
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon white or black pepper
1/4 teaspoon turmeric
OR 2 tablespoons tofu scramble seasoning
Also to take with you:
Salt and any other spices you want for the potatoes (I took some chili powder.
To buy at your destination:
1 pound medium or firm tofu
2 red or white potatoes, about 3/4 pound
Small container of pico de gallo (fresh salsa from the produce section) OR a tomato, a green chili, and a lime OR a small jar of salsa
Package of 10 flour tortillas
Small jar of olive oil
Some fruit to have on the side
- 2 tablespoons olive oil
- 2 red or white potatoes, about 3/4 pound
- Spices of your choice for the potatoes (optional)
- 1 (14 to 16-ounce) package medium-firm or firm tofu
- 2 tablespoons tofu scramble seasoning (see above)
- 10 flour tortillas
- Pico de gallo or salsa to serve (see note)
Heat oil in a skillet over medium heat. Dice potato into 1/2-inch cubes. Saute until tender, 7-10 minutes. Season with salt to taste and other spices as desired. Set aside.
Mash tofu with a fork. Add to the pan. Cook, stirring frequently, until heated through. Add the scramble seasoning and stir in.
In another skillet, heat the tortillas one at a time
If you can't buy pico de gallo, the second best is to make your own. Slice a tomato in half and remove the seeds with a small spoon, then dice. Mince a jalapeno or serrano pepper and stir into the tomato. Add some minced onion if you have it. Squeeze some lime juice over the top and stir. Homemade pico will keep for a couple of days in the refrigerator. Leftover scramble and cooked potatoes will also keep for a couple of days.