- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 312.2
- Total Fat: 15.9 g
- Cholesterol: 0.0 mg
- Sodium: 472.3 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 6.1 g
- Protein: 16.1 g
Breakfast Potatoes and TofuSubmitted by: ANTIOCHIA
IntroductionA nice change from cereal in the morning. A nice change from cereal in the morning.
-1 cup diced firm or extra firm tofu (about 150 grams or 5 - 6 ounces) NOT the silken tofu -- I prefer the kind of tofu that comes packed in water.
-1 tablespoon olive oil or canola oil
-1 teaspoon sesame oil
-1 tablespoon soy sauce
-1 cup onion, chopped or cut in strips
-2 cloves garlic, minced
-2 cups cooked, sliced, boiled potatoes
-1/2 teaspoon dried basil
-1/4 teaspoon dried marjoram
-salt to taste (optional)
-dried crushed red pepper (optional)
2. Add the onions to the pan and saute for a couple of minutes. Add the garlic and stir to distribute evenly. Then add the potatoes, basil and marjoram.
3 Cook until as browned as you like and then stir in the reserved tofu. Divide in half and spoon out onto breakfast plates.
4. Serving size is about 1-1/2 cups per person.
5. Each person may sprinkle their portion with dried crushed red pepper and additional salt to taste if desired.
Number of Servings: 2
Recipe submitted by SparkPeople user ANTIOCHIA.