Tofu Scramble

Sunday Morning Tofu Scramble

8 - 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 zuchinni
1/2 cup salsa

brown the cubed potato in a dry non-stick skillet
add onions, mushrooms and zuchinni
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.

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 veggie saugase
or seasoned seitan. Use your imagination.