POTATOES AND TOFU SCRAMBLE

POTATO AND TOFU SCRAMBLE EVEN THOUGH IS HAS GO EGGS. This mix can stand on its own as a breakfast dish, you can also use it as an omelet filling
Preparation time; 10 minutes; 12 minutes to cook; makes 4 servings, 222 calories, 6.9 grams of fat; 1.2 g. fiber and 95 mg. sodium.
1 teaspoon peanut oil
1 1/2 cups diced cooked potatoes'
1 cup chopped sweet red peppers
1/2 cup chopped scallions'
2 garlic cloves (minced)
1/8 teaspoon freshly ground black pepper
8 ounces firm tofu, well drained and squeezed dry between paper towels
1 teaspoon low sodium soy sauce
1/2 teaspoon turmeric
1/4 teaspoon powdered ginger
1/4 cup salsa
In a large frying pan over medium heat (Cast iron,) warm the oil. Add the potatoes, red peppers, scallions, garlic and black pepper; Cook, Stirring frequently, for 4-5 minutes or until the potatoes are golden.
Cut the tofu into cubes; add to the pan, add the soy sauce, turmeric and ginger; cook, carefully turning the mixture with a spatula for 4-5 minutes, or until the tofu is golden, Ad the salsa; cook for 1 minute to blend the flavors
The photo comes from this link_blog; He has a nice scrambled egg recipe, more simple, using tofu.
http://vegandad.blogspot.com/2008/10/vegan-moms-scrambled-tofu.html...


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