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Serves: 4
Total Calories: 1,244.481
Prep time: 15 minutes
Cook time: n/a
Total time: 15 minutes

2 small (4 oz each) potatoes
1/2 green bell pepper seeded
1/2 onion
12 ounces firm tofu crumbled
1 teaspoon ground cumin, dill weed, or dried oregano (pick your favorite)
4 slices whole wheat bread or 2 English muffins
1/4 cup reduced fat shredded Cheddar cheese
1/4 cup reduced fat shredded mozzarella cheese
OPTIONAL EXTRAS
1 cup frozen corn
1 chopped tomato
1 cup sliced mushrooms
1 cup fresh or frozen snow pea

1. Scrub potatoes clean. Pierce each 3 or 4 times with a fork. Wrap in damp paper towels. Microwave on high 6 to 8 minutes.
2. Meanwhile, chop vegetables. Coat a large nonstick skillet with cooking spray. Begin to sauté.
3. Add any optional extras.
4. Add tofu and spices to the sauté. It is important for the tofu to absorb the flavors from the vegetables and spice. When potatoes are done, peel, chop and add to sauté and cook 5 minutes.
5. Make toast.
6. Sprinkle both kinds of cheese on top. Cover and cook 2 minutes more. Meanwhile, set table and set out fresh fruit and toast.

MENU:
Cheesy Scrambled Tofu
Whole-Wheat Toast or English Muffins
Grapes and Strawberries

Nutritional Facts:

Serves: 4
Total Calories: 1,244.481
Calories from Fat: 247.441

More Recipes from the Lickety Split Meals Cookbook:
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Chicken Dijon Stuffed Baked Potatoes
Guiltess Nachos Supreme
Turkey Joes
Crispy Chicken Dijon
Creamy Chicken Dijon over Noodles
White Beans with Tomato, Basil, and Parmesan
Cheesy Potato Skillet with Mixed Vegetables
Caribbean Black Beans with Squash
Cheesy Scrambled Tofu