Tofu Scramble Tacos with Roasted Pico de Gallo & Chimichurri Potatoes

Tofu Scramble Tacos

with Roasted Pico de Gallo & Chimichurri Potatoes

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dinner

Dinner Tofu Root Vegetables Leafy Greens Appetizer Mexican Nut-Free High-Protein Gluten-Free Winter Recipes Summer Recipes Spring Recipes Party Foods Chef's Choice
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
620
FAT
23g
CARBOHYDRATES
78g
PROTEIN
30g

MAIN INGREDIENTS

  1. 6 oz red bliss potatoes
  2. 1 red onion
  3. 3 garlic cloves
  4. 2 serrano peppers
  5. 1 Roma tomato
  6. 1 romaine heart
  7. 1 lime
  8. 15.5 oz Nasoya® Organic Extra Firm Tofu
  9. 1 tbsp chimichurri spice
  10. 2 tsp ground turmeric
  11. 6 corn tortillas
  12. 2 oz vegan cheddar cheese
  13. 3 tbsp vegan sour cream
  14. 5 tsp olive oil*
  15. 2 tsp vegetable oil*
  16. Salt and pepper*
  17. *Not included
  18. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • 2 baking sheets
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce
Preheat the oven to 425°F. Quarter the potatoes. Peel and chop the red onion. Peel the garlic. Trim the serrano peppers and halve lengthwise. Halve the tomato. Thinly slice the romaine. Halve the lime and cut half into wedges. Drain the tofu and pat dry with paper towels.
2
Roast the potatoes
On a baking sheet, toss the quartered potatoes, chimichurri spice, 2 tsp olive oil, and a pinch of salt and pepper. Roast until potatoes are crispy and fork-tender, about 20 to 24 minutes.
3
Make the roasted pico de gallo
On a second baking sheet, toss the chopped onion, garlic, halved serrano peppers, and tomatoes with 1 tsp olive oil and a sprinkle of salt. Roast vegetables until browned in places, about 8 to 10 minutes. Let cool slightly, roughly chop, and add roasted vegetables to a medium bowl. Add just half the lime juice, taste, and season roasted pico de gallo with salt.
4
Scramble the tofu
Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Using your hands, crumble the tofu into the skillet and add the turmeric, ½ tsp salt, and a pinch of pepper. Cook, stirring occasionally, until browned in places, about 5 to 7 minutes. Transfer the scrambled tofu to a plate and cover with foil to keep warm.
5
Toast the tortillas
Return the skillet to medium-high heat with 2 tsp vegetable oil. Add 3 of the tortillas, sprinkle with half of the cheese, and cook until golden brown on the bottom, but still pliable. Transfer to the cutting board and repeat with the remaining tortillas and cheese.
6
Serve
Top the tortillas with scrambled tofu, roasted pico de gallo, and sliced lettuce. Serve with chimichurri potatoes, sour cream, and lime wedges. Olé!