Weekend Tofu Breakfast Scramble with Skillet Potatoes

Serves 4-6

Ingredients:

Directions:

1. Prepare the potatoes first. Heat a large skillet with the 1/4 cup olive oil, add the potatoes and stir occasional until they begin to brown about 6-7 minutes. Add the onion and garlic and continue frying until the potatoes are tender. Season with salt, pepper, and smoked paprika. Transfer to a serving dish cover and set aside.
2. In the same large skillet heat the additional olive oil, add the onion, bell pepper, zucchini and broccoli or kale. Sauté stirring occasionally until the vegetables begin to soften. Add the crumbled tofu and seasonings, stir well to combine. Add the vegetable broth, cover and cook 2-3 minutes. Uncover and continue cooking until the liquid is absorbed and the vegetables are tender. Adjust seasonings and serve with potatoes. Complete the meal with a side of fresh fruit, and vegan sausage. Try topping your scramble or potatoes with vegan parmesan or shredded cheese.
3. *Note:
4. Learn about the amazing versatility of soy products and their health benefits by checking out the resources available at [url=http://www.thesoyfoodscouncil.com]The Soyfoods Council at www.thesoyfoodscouncil.com[/url]. 
5. Or, try the [url=http://www.pcrm.org]Physicians Committee for Responsible Medicine at www.pcrm.org[/url] for a second opinion and great resources on soy and your health.
6. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]