Tofu-Potato Scramble
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 374
- Total Fat
- 16 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 4 milligrams
- Sodium
- 626 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 6 grams
- Protein
- 19 grams
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.