How to Make a Healthy Breakfast Taco Bar for New Year’s Brunch
Every week, Yahoo Food spotlights a cookbook that stands out from the rest. This week’s cookbook is Thug Kitchen Party Grub (Rodale Books), a collection of party-ready vegan recipes. Read more about Yahoo Food’s Cookbook of the Week here.
Photograph by Matt Holloway/Thug Kitchen
By Thug Kitchen
Breakfast Tempeh and Potato Taco Bar
Makes 8 to 10 tacos, enough for 6 people
Breakfast tacos are a legit brunch choice because you can just throw that s*** out on the table and let people assemble them howeverthef*** they like. Your friends don’t like tacos before 12 p.m.? Get some new f***ing friends.
1 pound small yellow or red potatoes
8 ounces tempeh
1 large red bell pepper
½ yellow onion
¼ cup vegetable broth or water
2 teaspoons olive oil
1 tablespoon lime juice
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon salt
8 to 10 corn or flour tortillas, warmed
Toppings: Salsa, hot sauce, shredded lettuce, avocado slices or guacamole, cilantro, lime wedges, jalapeño slices
Warm up your oven to 400°F. Grab a 9-by-13-inch baking pan, like what you might use for lasagna, and set it aside.
Chop up the potatoes (yes, leave the f***ing skin on) about the size of your thumbnail. Do the same d*** thing with the tempeh, bell pepper, and onion.
In a large bowl, mix together the broth, oil, lime juice, garlic, spices, and salt. Add the chopped veggies and tempeh to the bowl and stir it all up until everything is coated with flavor. Throw it all into the baking pan, yes, including the liquid, cover it with foil, and bake for 20 minutes.
Once it’s been braising for about 20 minutes, take off the foil, stir, and bake until the potatoes are soft and the tempeh looks kinda golden, about 25 minutes longer.
Serve it up with some warm tortillas and whatever the h*** toppings you like in tacos.
Reprinted with permission from Thug Kitchen Party Grub (Rodale Books).
More vegan recipes to make at home:
