I can see your face screw up when you see the word TOFU but I’m pretty confident even people that don’t think they like TOFU will like this recipe. There is so much flavor going on and so many textures that the TOFU blends in and you won’t miss the eggs!! I have made this, for myself, 2 times in the last month and pull out a serving for a delicious , hot breakfast that is ready in minutes. It stores beautifully, in the fridge, for the week. Tip: Dice all veggies into small pieces!!
TOFU: I put my cube into a small colander for a couple of hours before starting this recipe. I cut the cube into small squares and set aside.
Saute’ : Till potatoes are soft. (34-40 minutes)
2 Tbl olive oil
1/2 c. chopped onions
6 small red potatoes cut into quarters or 8th’s (think dice small)
1/2 tsp sea salt
1/2 tsp. fresh black pepper
1/2 tsp. garlic powder
1/2 c. medium spiced salsa
Spinach (8 oz. de-stemmed and chopped)
mushrooms (6..chopped)
1/4 c. red pepper. chopped
ADD:
Tofu about 1/2 way through the cook time. (Your little cubes will break apart a bit but that’s ok…they appear more like scrambled eggs than Tofu squares)
- I happen to like more heat so add a little sriracha to my own individual serving. 🙂
