Tofu Scramble

• 1 large baked potato
• 2 teaspoons margarine
• 10 ounces firm tofu, drained and crumbled
• Pinch of turmeric
• 1/4 cup chopped green onion
• 3/4 cup chopped red pepper
• 1 cup slice fresh mushrooms
• 3 tablespoons salsa

1. Peel potato and cut into small cubes.
2. Melt margarine in a nonstick skillet and add tofu.
3. Add turmeric and cook over high heat 5 minutes.
4. Add vegetables and cook 5 minutes, or until vegetables are tender but crisp.
5. Stir in salsa and serve.

potato, margarine, firm tofu, turmeric, green onion, red pepper, mushrooms, salsa

Taken from cooking.nytimes.com/recipes/4108 (may not work)