Tofu-Potato Scramble

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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. 
  2. 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. 
  3. 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.