TASTE: TOFU POTATO BREAKFAST TACOS

I seriously believe vegans get a bad wrap. Although I myself am not a full fledged vegan (I can't kick delicious cheeses), I choose not to consume or cook with eggs and milk. This quick and easy dish could fool even the most adamant anti vegan! It also happens to be delish. 

Ingredients:

• 8 Corn Tortillas
• 1 Block Extra Firm Tofu, pressed to remove excess water
• 1 Large Russet Potato, chopped
• 1/2 White Onion, chopped
• 2 Cloves Garlic, roughly chopped
• Olive Oil
• 1 TSP Turmeric
• Salt & Pepper to taste

1. Preheat oven to 375 degrees
2. Toss 1 TBSP olive oil with thinly chopped potatoes
3. Spread potatoes out on a baking sheet in a single layer
4. Bake for approx 15-20 min or until potatoes reach your desired crispiness or softness
5. While the potatoes are baking, combine chopped onion and 1 TBSP olive oil in a large skillet 
6. Sautee onion over med-high heat until translucent
7. Reduce heat to med and add garlic, sautee 2 min
8. Add 1 TBSP olive oil and toss in pressed tofu...mash it around and combine with garlic and onion! 
9. Sprinkle your turmeric, salt and pepper  throughout the dish and mix well
10. Finally, remove your potatoes and throw them in the skillet
11. Heat tortillas and serve with salsa!