Hey hey, tacos for breakfast. What a great way to spend your morning.
Add a cup of coffee and life is beautiful.
Last night, my girlfriend and I went to this new vegan eatery in Copenhagen called Astrid and Aporna, where we shared a lot of hotdogs, a grilled cheeseburger and the “fooled pork” wrap, which is pulled jackfruit that mimics pulled pork. It was pretty mind-blowing. And it made me want to try pulling something else… Portobellos are always a good idea, so that’s what I did. If I had had chanterelles, I would probs have preferred to use those, as they are a lot more flaky and I think that they would make for an even better pulled something.
Anyways, here’s how to make this wonderful breakfast taco with tofu scramble and pulled portobello.
Tofu Scramble
- 350 g firm silken tofu
- 1/2 of a white onion
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon sea salt
- 2 teaspoons black salt / kala namak
Drain the tofu and add to a pan with the rest of the scramble ingredients with a bit of oil. Cook until the tofu has lost quite a lot of its moisture, so that it reaches an egg scramble texture instead of a mushy tofu texture.
Pulled Portobello
- 200 g portobello mushrooms
- 1/2 of a white onion
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked salt
- 1/2 teaspoon black pepper
- 3 tablespoons BBQ sauce
Cut the portobellos into little strips or shred with a fork. Slice the white onion. Add both to a pan with the rest of the ingredients except for the BBQ sauce and cook until slightly browned. Add the BBQ sauce and cook for an additional two minutes.
Other Components
- 4 soft shell tacos
- 2 sliced radishes
- 1 spring onion
- 1 lime
Enjoy!
