I’ve probably said it a hundred times but I really love handheld foods. If I can stuff it in a tortilla or bread, I will. If you want to make this easier, skip the potato and use frozen shredded hashbrown potatoes. That will save you the step of having to boil a potato.
Makes 4 tacos
1 small potato, peeled and cut into 1″ cubes (or 1 cup frozen shredded potatoes)
2 cups diced mushrooms
1/3 cup diced onion
2 cloves garlic, finely chopped
1 Tbsp nutritional yeast (optional)
1/5 block of drained and pressed extra-firm tofu (optional)
2 kale leaves, large rib removed, roughly chopped
Salt and pepper to taste
Broth, cooking spray or oil for sauteing
4 corn tortillas
Fill a small pot with cold water, add potato. Bring to a boil and cook 7-8 minutes.
In a skillet add either a little broth or cooking spray/oil and heat over medium heat. Add mushrooms and onion and pinch of salt, cook about 5 minutes.
Add garlic, nutritional yeast and if using tofu, crumble into the skillet. Stir and cook and when potato is done drain from water and add to mushroom tofu mixture along with kale. Stir and cook just a few minutes until kale is just wilted.
Season with salt and pepper, remove from heat and serve in tortillas with desired toppings. My faves are avocado and salsa or hot sauce.