Tofu Scramble

• Press, then pat dry the tofu to remove as much moisture as possible.
• Break the tofu into tiny chunks and add them to a skillet. Mix in the seasonings, then add the oil. Heat over medium heat for 10-15 minutes, then add the beans.
• Taste and adjust seasonings if needed.

Breakfast Potatoes

• Choose the overnight method, oven-roasted, or use my Instant Pot Breakfast Potatoes recipe.

Overnight Baked Potatoes

• Bake 3-4 russet potatoes at 400ºF for 40 minutes or until slightly softened. The potatoes don’t have to fully bake since you will be pan cooking them.
• After baking, allow the potatoes to chill in the refrigerate until the next morning.
• The next morning, Peel and chop the potatoes. Set aside.
• Add the bell pepper to your pan with a few teaspoons of oil. Sauté for 3-5 minutes or until they begin to change color. Add in the onion and sauté another 5-10 minutes or until veggies are cooked.
• Remove the veggies from the pan. Add in the dice the potatoes, seasonings and a few tablespoons of oil. Sauté until browned and crispy. Mix the veggies in with the potatoes.

Oven Roasted Potatoes

• Preheat the oven to 425ºF
• Peel and dice the potatoes into bite sized cubes. Use a kitchen towel or paper towel to dry the cut potatoes.
• In a large bowl combine 2-3 Tablespoons melted oil, potatoes and seasonings.
• Spread on a baking sheet and bake for 40-50 minutes or until the potatoes are golden brown. You may need to flip the potatoes half way through to evenly brown them.
• While the potatoes are cooking, add the bell pepper to a pan with a few teaspoons of oil. Sauté for 3-5 minutes or until they begin to change color. Add in the onion and sauté another 5-10 minutes or until veggies are cooked.
• When the potatoes are done add the veggies to the baking sheet and toss everything together. Place it back in the oven for a few minutes to reheat the veggies.

To serve

• Place a scoop full of tofu mix and a scoop full of potatoes on the tortilla.
• Add your favorite toppings and devour.

Enjoy!