Ingredients

• 1 large Yukon gold potato, peeled and cut into 1/2-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 bunch scallions, thinly sliced
• 2 cloves garlic, chopped
• 2 teaspoons chili powder
• 2 bell peppers (1 red, 1 green), chopped
• Kosher salt
• 1 14-ounce block firm tofu, drained and crumbled
• 4 8-inch whole-wheat tortillas
• 1/4 cup shredded part-skim mozzarella
• 1 cup cherry tomatoes, halved
• 1 cup shredded lettuce

Instructions

1. Put the potato pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium and simmer 3 minutes. Pour out all but about 1 tablespoon of the water.
2. Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the potatoes and peppers are tender, 5 to 7 more minutes. Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes. Season with salt.
3. Warm the tortillas in a skillet or in the microwave. Divide among plates and top with the tofu scramble. Pile the cheese, cherry tomatoes and lettuce on top.
4. Photograph by Antonis Achilleos