Scrambled Tofu with Potatoes, Mushrooms and Peppers

• 1/2 pound fingerling potatoes, scrubbed
• 3 tablespoons extra-virgin olive oil
• 5 ounces oyster mushrooms, thickly sliced
• Salt and freshly ground pepper
• 1 pound firm tofudrained, patted dry and cut into 1/2-inch cubes
• One 12-ounce jar roasted red bell peppers, drained and thinly sliced
• 3 ounces mozzarella-style soy cheese, coarsely shredded (1/2 cup)
• 2 tablespoons prepared pesto

1. Bring a medium saucepan of water to a boil.
2. Add the potatoes and cook over moderately high heat until tender, about 10 minutes.
3. Drain and slice the potatoes crosswise 3/4 inch thick.
4. In a large nonstick skillet, heat the oil until shimmering.
5. Add the potato slices and cook over moderately high heat, turning occasionally, until lightly browned, about 5 minutes.
6. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, about 6 minutes.
7. Add the tofu and roasted red peppers and season lightly with salt and pepper.
8. Cook, stirring and lightly mashing the tofu, until the ingredients are combined and heated through, about 5 minutes.
9. Add the soy cheese and 1 tablespoon of the pesto and stir to melt the cheese.
10. Transfer the scramble to a platter and drizzle with the remaining 1 tablespoon of pesto and serve.

potatoes, extravirgin olive oil, mushrooms, salt, firm, red bell peppers, mozzarellastyle, pesto

Taken from www.foodandwine.com/recipes/scrambled-tofu-potatoes-mushrooms-and-peppers (may not work)