These tacos make a hearty breakfast to get you going in the morning! Or, try serving them for brunch or an easy dinner. The recipe called for pepper jack cheese, and believe it or not, a vegan version exists, from Cheezly - you can find it online at vegan stores such as veganessentials.comTo make the persimmon salsa, peel and chop 1 and 3/4 cups ripe persimmon (about 2 to 3 persimmons, depending on size). Combine the persimmon in a bowl with 1/3 cup finely chopped red onion, 1 tablespoon minced cilantro, 2 tablespoons fresh-squeezed lime juice, 1/4 tsp. salt, and 1 diced and seeded jalapeno pepper; set aside.
Next, peel and cube 3 and 1/4 cups baking potato. To speed up preparation, place the potato in a microwave-safe bowl, then cover and microwave for about 4 to 5 minutes, depending on the strength of your microwave - the potato should be tender by the end.
Heat a large skillet coated with cooking spray over medium-high heat; add the potato, and cook for 5 minutes. Add 1/2 cup shredded vegan pepper jack and 1 (14-ounce) package of firm tofu, crumbled to look like scrambled eggs; cook for 3 minutes, stirring frequently. I also added 1/2 tsp. turmeric for scrambled egg color, although you don't need to.
Meanwhile, warm 6 (8-inch) flour tortillas according to package directions. I prefer whole wheat tortillas to regular white, but either will work for this recipe. Spoon 2/3 cup of the potato mixture down the center of each tortilla, and top each with about 1/3 cup of the persimmon salsa, then roll up.
Here's a picture of the taco just before rolling:
Each tortilla is 340 calories.
Cost:
red onion $0.42
cilantro $1.69
lime $0.50
jalapeno $0.08
baking potato $1.79
vegan pepper jack $4.49
firm tofu $2.39
flour tortillas $1.69
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