Food & Nutrition Recipes Recipes Vegetarian Tofu Scramble
In the Spotlight
 Lavera Natural Skin CareToday's conscientious consumer knows what they want i [ ... ] |
 Teeccino Caffé Here at Naturally Savvy, Randy and I love discovering [ ... ] |
 North Coast NaturalsUsing the best of science and nature, North Coast Nat [ ... ] |
Featured Recipe
The aroma of cooked apples and cinnamon make this a perfect start to your day. Excellent for cold weather mornings, when you need a hearty “stick to your ribs” cereal, this recipe is filled with dietary fiber, potassium and essential B vitamins to fill you up and give you an energy boost.
Description
This recipe is rich in protein and makes for a satisfying breakfast.
-
One 14oz. package of Nasoya firm tofu, rinsed and patted dry
-
1 medium potato, peeled and cut into ½ inch cubes
-
2 tablespoons olive oil
-
1 onion, chopped
-
1 red bell pepper, chopped
-
3 ounces mushrooms, sliced (about 2/3 cup)
-
1/3 cup salsa, chunky preferred
-
3 tablespoons nutritional yeast flakes
-
¼ teaspoon freshly ground pepper
Put the potato cubes into a pot of boiling water and boil for 2 minutes. Drain the potatoes and return to the dry pot. Drizzle with 1 tablespoon of the olive oil and stir to coat. Mist a baking sheet with nonstick cooking oil spray. Spread the potatoes on the baking sheet in a single layer and place under the broiler for 5 minutes or until golden brown. Remove from the heat and set aside.
Put the remaining tablespoon of olive oil in a large nonstick skillet and set over medium-high heat. Add the onion and cook, stirring until softened. Add the red bell pepper and mushrooms and cook, stirring for 5 minutes. Crumble tofu in to the pan and cook, stirring for 2 minutes. Stir in the salsa, nutritional yeast flakes, pepper and reserved potatoes. Cook until heated through and serve immediately while hot.