Breakfast Potatoes and Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
-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)
1. Heat a nonstick electric frypan to 350. Add the olive oil and sesame oil. Then add the tofu and soy sauce and saute and stir until browned. Remove from the pan and reserve on a plate.
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.
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.
Nutritional Info 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
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