Name: Tofu-Potato Scramble
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

On Tonight

Tofu-Potato Scramble

Categories:

More from: