Scrambled Tofu with Potatoes, Mushrooms and Peppers

1. 1

   Bring a medium saucepan of water to a boil.

2. 2

   Add the potatoes and cook over moderately high heat until tender, about 10 minutes.

3. 3

   Drain and slice the potatoes crosswise 3/4 inch thick.

4. 4

   In a large nonstick skillet, heat the oil until shimmering.

5. 5

   Add the potato slices and cook over moderately high heat, turning occasionally, until lightly browned, about 5 minutes.

6. 6

   Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, about 6 minutes.

7. 7

   Add the tofu and roasted red peppers and season lightly with salt and pepper.

8. 8

   Cook, stirring and lightly mashing the tofu, until the ingredients are combined and heated through, about 5 minutes.

9. 9

   Add the soy cheese and 1 tablespoon of the pesto and stir to melt the cheese.

10. 10

    Transfer the scramble to a platter and drizzle with the remaining 1 tablespoon of pesto and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.