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.
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.