tofu scrambler (Mexican style)

[Guest guest]

Hi everyone,

 

I know everyone has their own version of this classic. We have

Friday breakfasts at my work every week. Normally, there's nothing I

can eat, but when I got asked to cook, I came up with this. The meat-

eaters and the two other vegetarians loved it! I've scaled it down

for about 3 large portions.

 

1 lb. firm tofu (silken or not, your preference)

1 can whole peeled potatoes, cut into chunks

1 can diced tomatoes (juice drained)

1 bunch scallions (chopped - without white parts)

1 lb. raw sliced mushrooms (I used white button)

2 - 3 tbs. of extra virgin olive oil (or to taste)

Goya Adobo seasoning to taste (any variety)

 

-FYI... Adobe seasoning is the best all-purpose seasoning I've found

anywhere. You just sprinkle it on and go! There are several

different varieties. You can find it in the Spanish/Mexican grocery

aisle. It comes in a tall, round shaker.-

 

Directions:

Heat a frying pan and coat generously with olive oil. Add raw

mushrooms and scallions first and saute for 1-2 minutes. Add all

other ingredients, adobe seasoning and more olive oil. (I think the

more oil, the better with this one. If you are counting fat you

might want to be less generous.) Saute together for about 3

minutes. Serve immediately. I like it with toast or veggie sausages.