Ingredients
- 1 1/2 lbs. baking potatoes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 cup soft tofu (squeezed of excess water)
- 8 egg whites
- 1 cup egg substitute*
- 1 teaspoon Dijon mustard
- 1 teaspoon dillweed
Directions
Cut potatoes into 1/2-inch cubes. Pat dry. Toss with 1 tablespoon of the oil and paprika. Coat jelly-roll pan with nonstick spray. Add potatoes in single layer. Bake at 425° until browned and just crusty, about 25 minutes. In blender, combine tofu, egg whites, egg substitute, mustard and dill. Process until smooth, about 10 seconds. In large nonstick frying pan on medium heat, warm remaining oil. Add egg mixture. Use spatula to move egg mixture around until cooked through. Serve with potatoes.
