I developed this recipe to utilize french fries I had leftover from a previous evenings dinner. I know what you're thinking but you're wrong. You CAN reheat french fries. While it's true that they are quite disgusting when kept in their true form the day after they've been prepared, when repurposed as follows they are quite delicious. Besides, they're super easy to make a ton of and nutritionally rich, making them ideal for the night after you've partied too hard and wake up to ten hungry people sleeping on the floor of your apartment. This recipe also works with pretty much any kind of potato you have leftover.
Save your french fries, I'm bringin' it back.
1 pound soft tofu
1 tsp. yellow mustard
2 tbls. earth balance butter
2 tbls. minced garlic
3 tbls. nutritional yeast
1/2 cup salsa
8? (when I make eight I end up having filling leftover so you know, play it by sight) small blue corn (or whatever you like) tortillas
preheat slightly oiled skillet to med-high heat before adding entire block of tofu.
mash and scramble tofu until it reaches a consistency similar to that of scrambled eggs.
Mix in mustard, minced garlic, and earth balance.
while allowing the excess liquid to cook off from the tofu, preheat a second skillet to med-high heat but
do not oil this one.
Add your potatoes to the pan and chop them roughly with sputula. Allow them to stirfry until potatoes are heated through and slightly browned. Remove from heat and stir in salsa.
preheat your broiler.
Lay out tortillas on a cookie sheet, I haven't had a problem with them sticking as they're under the broiler for such a short time, but feel free to set down aluminum foil if you're worried.
Tofu should be done once it's cooked away most of its water and become relatively dry.
Mix Nutritional yeast into tofu once you've removed it from heat. (NOTE: don't ever do this step prematurely, adding nutritional yeast while the tofu is still cooking will cause it to cook away a large amount of its nutritional value.)
spoon tofu and potato mixture onto tortillas, at this point you can add shredded Daiya or any cheese of your preference if you would like, but the tacos are still delicious even if you don't have it on hand.
place cookie sheet onto your middle over rack and broil with the over door ajar for approximately 5 minutes. (You'll know they're ready when the corners of each tortilla start to curl up a bit.)
Remove from broiler and garnish with a spoonful of tofutti sour cream, and a wedge of lime.
(...or don't and they'll still be good)
+add diced onions to tofu while sauteing+
+add black beans before you put tortillas under broiler+
+use enchilada sauce or vegan mole instead of salsa+
+add avocado slices to finished tacos+