A healthy twist on a classic brunch dish!
Makes 3 Servings
Crumble the tofu in a mixing bowl.
Cook the potato by steaming it for about 5 minutes.
While steaming, heat a skillet over medium heat. Add tofu and salt and cook for about 3 to 4 minutes, stirring gently and slowly.
Add the turmeric, chili powder, and potato, cooking for 1 minute more.
Add the salsa.
Place equal portions of the scrambled tofu on each toast or tortilla, then top with cilantro and tomato.
Leftovers: Heat the scrambled tofu over medium heat for about 3 minutes, adding the salsa after about 1 minute. Cook for another 2 minutes and then complete with the other ingredients.
Protein: 8 g
Carbohydrate: 19 g
Sugar: 1 g
Total Fat: 5 g
Calories from Fat: 24%
Fiber: 3 g
Sodium: 119 mg