The first time I made this Omar kept saying, "There's really no egg in here?" Seriously, this is good!
Sunday night I made some, sauteed some mushrooms with tarragon and put it all in a whole wheat wrap for Monday morning breakfast. Just refrigerate and re-heat in the microwave for 30 seconds in the morning for a hot, delicious breakfast on the go.
8 ounces extra-firm tofu
1 Yukon Gold potato, diced
2 teaspoons ground turmeric
Crumble the tofu in a mixing bowl with a whisk or by hand. Steam the potato
for about 5 minutes. (I did this in the microwave) While it is steaming, heat a saute pan up to medium heat and spray with cooking spray or add a little oil (count extra points if you add oil).
Add the tofu and salt. Gently and slowly stir it cooking for 3 to 4 minutes. Stir the turmeric and potato into the
scramble, cooking for 1 more minute.
The whole batch is 12 WWPP.