Tofu Breakfast Scramble
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 Large Russet Potato, baked with skin and diced into 1 inch pieces1 small onion, I used a white onion, but red or green onions would also be wonderful3 large banana peppers, 1 medium bell pepper would also work1/4 block of firm tofu, diced into 1/4 inch pieces1/2 cup fresh sliced mushrooms2 tbsps of salsa, whatever kind you prefer
While you're chopping your onions & peppers, bake your potato in the microwave for 4 - 5 minutes. You can also use a leftover potato from last night's dinner.
Dice your onions, peppers, and tofu. Place them in a pan with the oil on medium heat until the onions and peppers are soft. Chop your baked potato into 1 inch pieces and add to the tofu-onion mixture. Add your mushrooms, and fry in the pan until potatoes are brown and mushrooms are soft. Top with salsa and whatever spices you like, and enjoy.
Serving Size: Makes 2 Servings
Number of Servings: 2
Recipe submitted by SparkPeople user ALIX_P.
Dice your onions, peppers, and tofu. Place them in a pan with the oil on medium heat until the onions and peppers are soft. Chop your baked potato into 1 inch pieces and add to the tofu-onion mixture. Add your mushrooms, and fry in the pan until potatoes are brown and mushrooms are soft. Top with salsa and whatever spices you like, and enjoy.
Serving Size: Makes 2 Servings
Number of Servings: 2
Recipe submitted by SparkPeople user ALIX_P.
Nutritional Info Amount Per Serving
- Calories: 267.3
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 105.7 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 6.9 g
- Protein: 9.3 g
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