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Eggs

Lynn's Tofu Eggs

1/2 small red bell pepper -- chopped
1/2 yellow red bell pepper -- chopped
1/2 green bell pepper -- chopped
2 small tomatoes -- chopped
1/2 small red onion -- thinly sliced lengthwise
1 small red or white rose potato -- coarsely shredded
2 Tablespoons extra virgin olive oil
1 14-oz. package firm tofu -- crumbled
1/4 cup raw pumpkin seeds or sesame seeds

Combine peppers, tomatoes, onions, potatoes, and olive oil in a large, deep skillet or flat bottom wok. Saute over high heat for 3 to 4 minutes.

Drain and rinse tofu. Crumble by squeezing the tofu through your fingers. Add to skillet along with pumpkin seeds and toss to heat through.

Season with salt and pepper to taste. Serve with whole grain bread topped with nut butter or fruit spread and some fresh fruit.

If you're a cheese lover, go ahead and add 1/2 cup of cheese (preferably vegan to go with the vegetarian theme of this recepe).

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