| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 374 |
| Total Fat | 16 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 4 milligrams |
| Sodium | 626 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 6 grams |
| Protein | 19 grams |
Reviews
Good, but I think it would be best if the potatoes were cooked separately to taste and added to the mix toward the end. I’ll try next time
Thanks
Delicious wouldn’t change a thing!