This is my new ultimate skating breakfast: potatoes for carbs, tofu for protein. They're really delicious together, who knew. I got the potato-nuking trick from Easy Breakfast Potatoes and the tofu-squishing trick from The Ultimate Scrambled Tofu.
For the potatoes:
2 potatoes, scrubbed
2 Tbsp olive oil
2 celery ribs, finely diced
But you could also use a little bit of whatever something-something you have on hand, like a bunch of parsley, chopped, or half a bell pepper, finely diced.
Microwave the potatoes for just three minutes, then dice them. Heat oil in a saute pan over medium-high heat, then add potatoes and celery to the pan. Toss to coat potatoes in oil, then cover and cook for 10-15 minutes. Uncover and toss again, adding any herbs at this point, and cook for another 10-15 minutes until browned.
You can do this in a separate pan from the tofu, but I have this awesome cast iron pan that nothing sticks to; so now I set the potatoes aside and use the same pan for the tofu. I suppose you could scramble it all together, but I feel like the tofu would get the potatoes wet at this point.
For the tofu:
1 package extra-firm tofu
1 Tbsp olive oil
1/2 onion, finely chopped
1 Tbsp soy sauce
Heat oil in the pan over medium heat. Add onion and saute until slightly carmelized, about 5-10 minutes. Stir in soy sauce.
Break the tofu into eight pieces, squeezing each piece until it's about half its original thickness, then loosely crumble it into the frying pan. Stir to combine with the onion-soy mixture and cook until heated through, about five minutes.
And now I put the potatoes back in the pan like in the picture, and let them heat back up for about five minutes before serving. Then I scramble the tofu and the potatoes together on my plate to eat them, but that's not as pretty and probably bad table manners—
Per 1/2 recipe, 554 calories
