Tuesday, September 1, 2009
Many times, too many to count, we enjoy breakfast for dinner. Usually pancakes or scrambled eggs with english muffins, tonight I had a ton of potatoes and corn tortillas to use up. So I whipped up breakfast tacos: tofu scramble with roasted potatoes and jalepeno salsa (El Pato, from a can. Cheap and darn tasty). The tofu scramble is from Vegan with a Vengeance, but the recipe is posted online, I omit the mushrooms of course, and lately have been adding a couple chopped up leaves of kale with the garlic and cooking it down. Yummo. Due to the super-savory nature of the meal, it isn't so breakfasty and is quite dinnery. It is just that I usually eat the scramble for breakfast because it is so quick and easy. I also make a bunch of the seasoning mix up ahead of time, better than measuring out the cumin, thyme, paprika and turmeric each time. Mi esposa le gusta los tacos. Bien.