Brunch

Breakfast Potatoes and Tofu is for Breakfast.

Breakfast Potatoes and Tofu takes 5 minutes to prepare.

Breakfast Potatoes and Tofu takes 15 minutes to cook.

Breakfast Potatoes and Tofu makes 2 servings.

The ingredients for Breakfast Potatoes and Tofu are:

-1 cup diced firm or extra firm tofu (about 150 grams or 5 - 6 ounces) NOT the silken tofu -- I prefer the kind of tofu that comes packed in water.
-1 tablespoon olive oil or canola oil
-1 teaspoon sesame oil
-1 tablespoon soy sauce
-1 cup onion, chopped or cut in strips
-2 cloves garlic, minced
-2 cups cooked, sliced, boiled potatoes
-1/2 teaspoon dried basil
-1/4 teaspoon dried marjoram
-salt to taste (optional)
-dried crushed red pepper (optional)

Here is how you make Breakfast Potatoes and Tofu:

1. Heat a nonstick electric frypan to 350. Add the olive oil and sesame oil. Then add the tofu and soy sauce and saute and stir until browned. Remove from the pan and reserve on a plate.2. Add the onions to the pan and saute for a couple of minutes. Add the garlic and stir to distribute evenly. Then add the potatoes, basil and marjoram.3 Cook until as browned as you like and then stir in the reserved tofu. Divide in half and spoon out onto breakfast plates.4. Serving size is about 1-1/2 cups per person.5. Each person may sprinkle their portion with dried crushed red pepper and additional salt to taste if desired.Number of Servings: 2Recipe submitted by SparkPeople user ANTIOCHIA.

The nutritional information for Breakfast Potatoes and Tofu is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 312.2

• Total Fat: 15.9 g
• Cholesterol: 0.0 mg
• Sodium: 472.3 mg
• Total Carbs: 42.9 g
• Dietary Fiber: 6.1 g
• Protein: 16.1 g

The dietary needs meet for Breakfast Potatoes and Tofu is Vegan