Tofu-Potato Scramble

• 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

1. Put the potato pieces in a large skillet and cover with water.
2. Bring to a boil, then reduce the heat to medium and simmer 3 minutes.
3. Pour out all but about 1 tablespoon of the water.
4. Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes.
5. 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.
6. Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes.
7. Season with salt.
8. Warm the tortillas in a skillet or in the microwave.
9. Divide among plates and top with the tofu scramble.
10. Pile the cheese, cherry tomatoes and lettuce on top.
11. Per serving: Calories 374; Fat 16 g (Saturated 3 g); Cholesterol 4 mg; Sodium 626 mg; Carbohydrate 42 g; Fiber 6 g; Protein 19 g
12. Photograph by Antonis Achilleos

gold potato, extravirgin olive oil, scallions, garlic, chili powder, bell peppers, kosher salt, firm tofu, tortillas, mozzarella, cherry tomatoes, shredded lettuce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tofu-potato-scramble-recipe.html (may not work)