Yield: 1 servings
|8 \N||To 12 ounces firm low fat|
|1 medium||Cold baked potato, cubed,|
|\N \N||Not peeled|
|1 small||Onion or several scallions,|
|\N x||Several mushrooms, sliced|
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.
Posted by jrg14@... (Janice R. Gordon) to the Fatfree Digest [Volume 15 Issue 14] Feb. 14, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....