Difference between revisions of "Sunday Morning Tofu Scramble"
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# Serve as is or wrap in a [[tortilla]] for a breakfast burrito. | # Serve as is or wrap in a [[tortilla]] for a breakfast burrito. | ||
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[[Category:Better Digestion Recipes]] | [[Category:Better Digestion Recipes]] | ||
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[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
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[[Category:Breakfast Recipes]] | [[Category:Breakfast Recipes]] | ||
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[[Category:Brunch Recipes]] | [[Category:Brunch Recipes]] | ||
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[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
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[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
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[[Category:Green onion Recipes]] | [[Category:Green onion Recipes]] | ||
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[[Category:Mushroom Recipes]] | [[Category:Mushroom Recipes]] | ||
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[[Category:Prepared salsa Recipes]] | [[Category:Prepared salsa Recipes]] | ||
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[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
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[[Category:Zucchini Recipes]] | [[Category:Zucchini Recipes]] | ||
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[[Category:Firm tofu Recipes]] | [[Category:Firm tofu Recipes]] | ||
Revision as of 11:18, 31 March 2012
Description
I actually usually double this recipe, the leftovers reheat nicely. Of course, you can change the seasonings as you like. How about using peas instead of zucchini and season with curry sometimes I add veggie sausage or seasoned seitan. Use your imagination.
Ingredients
- 8 to 12 ounces firm low-fat tofu
- 1 medium cold baked potato, cubed not peeled
- 1 small onion or several scallions chopped
- several mushrooms, sliced
- 1 small zucchini
- ½ cup salsa
Directions
- Brown the cubed potato in a dry non-stick skillet add onions, mushrooms and zucchini cook until veggies are done.
- Crumble tofu with a fork, add to the skillet and heat thoroughly season with salsa, add peppers if you like it spicey, I like the pickled jalapeno slices.
- Serve as is or wrap in a tortilla for a breakfast burrito.
