Breakfast Taco; Tofu Scramble and Pulled Portobello

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



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