I am on a roll this week.... no time to breath but apparently lots of time to cook. Here is what tonight's venture in the kitchen brought to my dinner table
bi-yearly detox so I have been making a lot of vegetarian meals for dinner. This turned out super yummy... so much so that Brian went back for seconds... he probably would have had thirds if I didn't pack up the leftovers for lunch.
Here is what you need
1 14oz block extra firm tofu, pressed and crumbled
1 large sweat potato, peeled and cut into 1/2 inch pieces
1/3cup thinly chopped onions
11/2 cup mixed sweet peppers chopped
1 cup grape tomatoes quartered
3 cloves garlic minced
3/4 cup shredded skim mozzarella
Plain chobani 0%
4 whole wheat tortillas (8in)
*adapted from a food network recipe*
1. Put potato pieces into a large pan and cover with water. Bring to a boil, reduce heat and simmer on med. heat for 3-5 min. Drain potatoes but reserve 1tbsp water. (keep this in the pan with the potatoes)
2. Add oil, onions, garlic and chilli powder into pan and stir for 2 min. Add the peppers and 1/2tsp salt. Stir occasionally until potatoes are tender (5-10 min). Add Tofu and 2tbsp water, cook until the tofu is heated all the way through (3-5min) Season with salt if needed
3. warm tortillas and spread with a thin layer of Chobani. Top with tofu scramble, cheese, tomatoes and spinach.
I am pretty sure I met my veggie quota for the day with my dinner alone :o)
I hope you try it out and enjoy it.
What is your favorite way to use tofu?
Ciao and veggie love