Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 to 12 ounces firm low fat
- tofu
- 1 med cold baked potato, cubed
- not peeled
- 1 small onion or several scallions
- chopped
- x several mushrooms, sliced
- 1 small zuchinni
- 1/2 cup salsa
- =
Directions
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