Tofu-Potato Scramble Recipe

Name: Tofu-Potato Scramble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Yukon gold potato, peeled and cut into 1/2-inch pieces; 1 tablespoon extra-virgin olive oil; 1 bunch scallions, thinly sliced; 2 cloves garlic, chopped; 2 teaspoons chili powder; 2 bell peppers (1 red, 1 green), chopped; Kosher salt; 1 14 -ounce block firm tofu, drained and crumbled; 4 8 -inch whole-wheat tortillas; 1/4 cup shredded part-skim mozzarella; 1 cup cherry tomatoes, halved; 1 cup shredded lettuce

Servings: persons

1 large Yukon gold potato, peeled and cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
1 bunch scallions, thinly sliced
2 cloves garlic, chopped
2 teaspoons chili powder
2 bell peppers (1 red, 1 green), chopped
Kosher salt
1 14 -ounce block firm tofu, drained and crumbled
4 8 -inch whole-wheat tortillas
1/4 cup shredded part-skim mozzarella
1 cup cherry tomatoes, halved
1 cup shredded lettuce

1
Put the potato pieces in a large skillet and cover with water.
2
Bring to a boil, then reduce the heat to medium and simmer 3 minutes.
3
Pour out all but about 1 tablespoon of the water.
4
Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes.
5
Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the potatoes and peppers are tender, 5 to 7 more minutes.
6
Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes.
7
Season with salt.
8
Warm the tortillas in a skillet or in the microwave.
9
Divide among plates and top with the tofu scramble.
10
Pile the cheese, cherry tomatoes and lettuce on top.
11
Per serving: Calories 374; Fat 16 g (Saturated 3 g); Cholesterol 4 mg; Sodium 626 mg; Carbohydrate 42 g; Fiber 6 g; Protein 19 g
12
Photograph by Antonis Achilleos

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large Yukon gold potato, peeled and cut into 1/2-inch pieces, 1 tablespoon extra-virgin olive oil, 1 bunch scallions, thinly sliced, 2 cloves garlic, chopped, and more.

Yes, Tofu-Potato Scramble falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu-Potato Scramble

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