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Tofu Scramble
recipe image
Description

This recipe is rich in protein and makes for a satisfying breakfast.

Ingredients
At a glance
Recipes
Main Dish
Breakfast
Vegetarian

  • 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

Methods / Steps

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.

Additional Tips
Recipe & image courtesy of Nasoya.com.
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