Tofu-Potato Scramble

Total Time:
30 min
20 min
10 min

4 servings

  • 1 large Yukon gold potato, peeled and cut into 1/2-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions, thinly sliced
  • 2 cloves garlic, chopped
  • 2 teaspoons chili powder
  • 2 bell peppers (1 red, 1 green), chopped
  • Kosher salt
  • 1 14 -ounce block firm tofu, drained and crumbled
  • 4 8 -inch whole-wheat tortillas
  • 1/4 cup shredded part-skim mozzarella
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded lettuce
  • Put the potato pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium and simmer 3 minutes. Pour out all but about 1 tablespoon of the water.

  • Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the potatoes and peppers are tender, 5 to 7 more minutes. Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes. Season with salt.

  • Warm the tortillas in a skillet or in the microwave. Divide among plates and top with the tofu scramble. Pile the cheese, cherry tomatoes and lettuce on top.

  • Per serving: Calories 374; Fat 16 g (Saturated 3 g); Cholesterol 4 mg; Sodium 626 mg; Carbohydrate 42 g; Fiber 6 g; Protein 19 g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Healthy Weeknight Dinners