Tofu Scrambled Eggs with Potatoes (Tofu Omelette)

Ingredients:

• 1 large potato (300-400 g), peeled and cut into small cubes
• 1 small bunch of green onions, cut into rings
• 2 green and red bell peppers, cut into squares
• 450g tofu, drained and crumbled
• 1 tbsp. l. olive oil
• 2 cloves garlic, chopped
• 2 tsp. chili powder (see seasoning recipe) Here)
• Salt
• 4 tortillas (recipe corn tortillas, recipe wheat tortillas)
• 1/4 cup grated mozzarella
• 1 cup cherry tomatoes, halved
• 1 cup chopped lettuce

Preparation:

1. Place the sliced ​​potatoes in a large skillet and cover with water. Bring to a boil and simmer for 3 minutes. Drain all but 1 tablespoon of the liquid.
2. Add olive oil, green onions, garlic, and chili powder and cook, stirring, for 2 minutes.
   
   Add the bell pepper and 1/2 teaspoon salt and continue cooking, stirring occasionally, until softened, another 5-7 minutes. Add the tofu and 2 tablespoons water and cook until heated through, about 3 minutes more. Season with salt.
3. Lightly fry the tortillas in a skillet or warm them in the microwave. Place the tortillas on plates, top with vegetables, and sprinkle with mozzarella, cherry tomatoes, and lettuce.
   
   You can make vegetarian dishes with tofu. Cuban sandwiches.