To 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.
red onion $0.42
baking potato $1.79
vegan pepper jack $4.49
firm tofu $2.39
flour tortillas $1.69