Sunday Morning Tofu Scramble

  8 oz Firm low fat tofu; up to 12 oz
  1 md Baked potato; cold, cubed, not peeled
  1 sm Onion; chopped -OR-
       Several scallions; chopped
       Several mushrooms; sliced
  1 sm Zuchinni
1/2 c  Salsa

Brown the cubed potato in a dry non-stick skillet. Add onions,
mushrooms, and zuchinni. Cook until vegetables are done. Crumble tofu
with a fork, add to the skillet and heat thoroughly. Season with
salsa, add peppers if you like it spicy. I like the pickled jalapeno
slices.

Serve as is or wrap in a tortilla for a breakfast burrito.

I actually usually double this recipe, the leftovers reheat nicely.
Of course, you can change the seasonings as you like. How about using
peas instead of zuchinni and season with curry? Sometimes I add
vegetarian sausage or seasoned seitan. Use your imagination.