Served as breakfast. Vegetarian dish.

8 - 12 ounces firm low fat Tofu

1 medium cold baked Potato, cubed, not peeled

1 small Onion or several Scallions, chopped

Several Mushrooms, sliced

1 small Zuchinni

1/2 cup Salsa

brown the cubed potato in a dry non-stick skillet add onions, mushrooms and zuchinni cook until veggies are done. Crumble tofu with a fork, add to the skillet and heat thoroughly Season with salsa, add peppers if you like it spicey. Serve as is or wrap in a tortilla for a breakfast burrito.

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