I guess we were on a roasted mexican potato kick. But I especially liked
this because it was one of my favorite meals... tofu scramble.
However, not the way we normally serve it up. Instead we used our
marinating tofu feta from the uncheese book to jazz to twist it around
as a tater scramble with tofu instead of a tofu scramble with a side
We went by the same seasonings of chili powder, cumin, salt, and
pepper but also threw in some jalapenos and bell peppers. The tofu
feta cooks up nicely, gets a little puffy, but crunchy.
We loved it on pizza and it was just as good with potatoes.
We always have our scrambles with earthbalanced toast, but also had
some yummy avocados on hand! The avocados on the 'buttered' toast
perfectly balanced the spiciness of the peppered scramble.