Description
This colorful dish makes a hearty Sunday breakfast. Any vegetables can be substituted for the ones listed, however, this combination is scrumptious. Serve with a fresh fruit salad for brunch.
Ingredients
1 tbsp
extra-virgin olive oil 1⁄2 medium
onion, chopped 2 clove
garlic, minced 1⁄2
red pepper, chopped 1⁄2
green pepper, chopped 1 tsp
cumin 1⁄2 tsp
ground coriander 1⁄8 tsp
cayenne 1 lb
firm tofu, crumbled 1 tsp
turmeric 3 small
potatoes, baked and chopped into chunks 1 tbsp
tamari or shoyu 1⁄4 cup
chopped cilantro 6
whole wheat tortillas to taste
salsaInstructions
Heat oil in a 10-inch skillet on medium heat. Add onions and garlic and saute. Add peppers, cumin and coriander and continue to saute until vegetables are soft. Crumble tofu into skillet with vegetables and stir. Sprinkle in turmeric and mix.
Add chopped potatoes, tamari and cilantro and stir. Place about 1/3 cup of the filling mixture in a whole-wheat tortilla, roll it up and top with salsa. Serve warm.
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