Tofu-Potato Scramble (Food Network Kitchens) |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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 |
Directions:
1. Put the potato pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium and simmer 3 minutes. Pour out all but about 1 tablespoon of the water.
2. Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes. 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. Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes. Season with salt.
3. Warm the tortillas in a skillet or in the microwave. Divide among plates and top with the tofu scramble. Pile the cheese, cherry tomatoes and lettuce on top.
4. 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
5. Photograph by Antonis Achilleos
|
|