1 block firm or extra-firm tofu
2 potatoes (diced or chopped)
1 medium onion (chopped)
2 tablespoon garlic (minced)
2 tablespoon nutritional yeast
2 tablespoon cumin
1 tablespoon coriander
2 tablespoon turmeric
2 tablespoon soy sauce
2 tablespoon vegetable or olive oil
salt & pepper to taste
flour tortillas, burrito size
Heat oil in frying pan over medium-high heat, add diced potatoes, salt and pepper. Fry until golden brown, about ten minutes or until cooked through. Frozen potatoes like hash browns work as well. Throw in onion and garlic, cook about two minutes, stirring frequently. You may use garlic powder if you prefer.
Squeeze excess water from Tofu and crumble into the frying pan, in chunks about two-three inches big. Add nutirional yeast and spices. Stir-fry for two minutes. Make a small resevoir in center of pan, pour in soy sauce and cook for a few minutes.
Heat flour tortillas 15-30 seconds on each side on a separate frying pan or griddle. Wrap the Tofu Scramble up and dig in.
You may adjust the spices, add bell peppers and whatever else you'd like. This concoction originally was my boyfriends response to the store-bought tofu scramble that left much to be desired. I make this as a breakfast and lunch very often and everyone loves it.