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LOCATION: Recipes >> Vegetarian >> Scrambled Tofu 06

Print this Recipe    Scrambled Tofu 06

Tofu Scramble
Yield: 1 servings

8 to 12 ounces firm low fat tofu
1 md cold baked potato, cubed, not peeled
1 sm onion or several scallions, chopped
sliced mushrooms
1 sm zuchinni
1/2 c salsa

Brown the cubed potato in a dry non-stick skillet. Add onions,
mushrooms and zuchinni and saute 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.

Serve as is or wrap in a tortilla for a breakfast burrito.

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