Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 To 12 ounces firm low fat
Tofu
1 md Cold baked potato, cubed,
Not peeled
1 sm Onion or several scallions,
Chopped
x Several mushrooms, sliced
1 sm Zuchinni
1/2 c Salsa

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#cornell.edu (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#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

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