Wednesday, April 21, 2010

The Betty Crocker Project : Breakfast Tacos

Pin It
So when I think of these tacos I can't help but get this song * in my head. . . OK - those fabulous dresses aside . . . I know tacos are Mexican and the Puerto Rican version of a taco is pretty different ( at least the versions I have seen in Puerto Rican restaurants in NYC). But that really isn't what made the connection in my clockwork brain. See this taco is to me very American.

In America, we seem obsessed with revamping breakfast. We make sandwiches with mini pancakes instead of bread and French toast you can eat with your hands. . . or make replicas of prehistoric monuments with. So a Breakfast Taco wasn't that odd of a concept. I feel like I've seen them before. Though they may have been called a Chalupa or Gordita. . . or something

We made these for a Brinner this week and I admit they were pretty good. We both agreed they'd be a fun breakfast for kids. They had that kinda fun novelty to them that can be fun to make with smaller people with shorter attention spans. Of course, people of all sizes love a good taco toppings spread and us American's seem to love eating with our hands . . . things to consider if you are making this dish for American adults. I'm just chattering now. Let's get down to some tacos.

  • 1 Package of Firm Tofu 
  • 2 Tablespoons of Nutritional Yeast 
  • 1/2 Teaspoon of Garlic Powder
  • 2 Teaspoon of Cumin
  • 1 Teaspoon of Paprika
  • 1/4 Teaspoon of Black Pepper
  • 2 Pinches of Turmeric
  • 1/4 Cup of Red Peppers (chopped)
  • 1/2 Cup of Daiya Cheese - Cheddar (shredded)
  • 6 Taco Shells 
  • 1 Avocado
  • 1/3 Cup of Cilantro (chopped)
  • 1 Jar of your favorite Salsa
  • 1 Tablespoon of Olive Oil

Heat the Olive Oil over medium heat in a cast iron skillet. Add Garlic Powder, Cumin, Paprika and Black Pepper to Oil and mix. In a bowl, crumble - not mash - the tofu and then stir in Nutritional Yeast and Turmeric. Put Tofu in the skillet . Occasionally stir and flip the Tofu mix to keep it from sticking. Fry until it reaches a desired texture/moistness.

Heat Taco Shells as per directed on the package. Spoon Tofu mix into shells and top with Avocado, Cilantro, Daiya Cheese and Salsa. 
This is just our adaption of Betty's recipe. . . we recommend you use your favorite tofu scramble recipe for the "eggs" and also mix the cheese in with the tofu mix before putting it in the shells - it will melt better. 

* The book West Side Story is based on was written in 1949 - 61 years ago. Pretty sad what they are singing about is still the reality for many people who come to this country. Just saying. . .

1 comment: