Tofu Scramble Tacos

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.

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.

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.

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.

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.

Top the tortillas with scrambled tofu, roasted pico de gallo, and sliced lettuce. Serve with chimichurri potatoes, sour cream, and lime wedges. Olé!