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Ingredients
- 8 x To 12 ounces hard low fat
- Â Â Tofu
- 1 med Cool baked potato, cubed,
- Â Â Not peeled
- 1 sm Onion or possibly several scallions,
- Â Â Minced
- Â Â x Several mushrooms, sliced
- 1 sm Zuchinni
- 1/2 c. Salsa
Directions
- Brown the cubed potato in a dry non-stick skillet add in onions, mushrooms and zuchinni cook till veggies are done. Crumble tofu with a fork, add in to the skillet and heat thoroughly Season with salsa, add in peppers if desired it spicey, I like the pickled jalapeno slices.
- Serve as is or possibly wrap in a tortilla for a breakfast burrito.
- 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 zuchinni and season with curry Sometimes I add in veggie saugase or possibly seasoned seitan. Use your imagination.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 336g | |
| Calories 279 | |
| Calories from Fat 57 | 20% |
| Total Fat 6.31g | 8% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 651mg | 27% |
| Potassium 945mg | 27% |
| Total Carbs 42.9g | 11% |
| Dietary Fiber 7.4g | 25% |
| Sugars 4.55g | 3% |
| Protein 13.28g | 21% |
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