POBLANO POTATO BREAKFAST TACOS
makes enough for 8-10 tacos
2 tablespoon grapeseed or olive oil, divided
2 red potatoes, sliced into ⅛ inch thick rounds
1/2 tsp salt
2 teaspoon smoked paprika, divided
2 teaspoon cumin, divided
⅓ cup veggie broth or water
2 poblano pepper, sliced
1 red onion, sliced
12 ounces firm silken tofu
¼ cup nooch*
1 teaspoon chili powder
2 garlic cloves, thinly sliced
1 cup sliced cherry tomatoes
1 tablespoon Braggs Aminos or soy sauce
Juice of 1 lime
¼ cup chopped cilantro
serve w: tortillas, salsa, hot sauce, guacamole, sliced jalapenos, cilantro
Add the first tablespoon of oil to a large lidded fry or saute pan over a medium heat. Toss in the potatoes and salt and stir them all around till they’re all coated with a lil bit of oil. Toss em around like that for about 3 minutes so they get all warmed up then sprinkle over 1 teaspoon each of the smoked paprika and cumin. Mix it all up so that everything is coated, add the broth, stir, and put the lid on. Let this go for about 5-7 minutes or until the potatoes have soften up and most of the broth is gone. Dump that out onto a plate and keep cooking.
Add the last of the oil to the now empty pan and toss in the onions and poblanos. Saute those delicious bastards around until the onions start to get translucent and the peppers soften up, about 5 minutes. Crumble in the tofu and sprinkle over the nooch, remaining smoked paprika, cumin, and chili powder. Toss that around just enough to get everything coated in the spices then add the garlic, cherry tomatoes, and Braggs. Cook for another 4 minutes or till the tomatoes don't look raw anymore. Fold in the cooked potatoes, add the lime juice and cilantro and taste. Add more salt or whatever seasoning you want and serve that shit right away with some warmed tortillas and all the fixins.
Remind anyone who slept in that you cooked breakfast SO THE DISHES ARE ALL THEM.