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
Directions
Put the diced potatoes in a big skillet and add water to cover. After bringing to a boil, lower the heat to medium, and simmer for three minutes. All but roughly 1 tablespoon of the water should be poured out.
Cook the ingredients in the skillet for 2 minutes while stirring: olive oil, scallions, garlic, and chili powder. Cook, stirring occasionally, for a further 5 to 7 minutes or until the potatoes and bell peppers are cooked. Cook for a further 3 minutes after adding the tofu and 2 tablespoons of water, or until the tofu is thoroughly heated. Use salt to season.
The tortillas can be warmed in a skillet or the microwave. Add the tofu scramble on top after dividing among plates. Place the lettuce, cherry tomatoes, and cheese on top.
.svg){kind=logo}
