Ingredients (for 1):

• 2 eggs
• 1/5 block of extra firm tofu
• 5 petite red potatoes
• 1 handful of spinach
• Generous amounts of salt and pepper, to taste
• 1/4 tablespoon chili powder
• Olive oil
• Cooking spray (if necessary – my wok is really sticky)

Directions:

• Slice 1/5 block of tofu lengthwise and wrap in paper towel.  Put under something heavy, like a dish.
• Chop potatoes into small pieces, place in microwavable boil, fill with water, and microwave for 5 minutes.
• Place 1 tablespoon olive oil in wok and heat to very high.
• In small bowl, beat two eggs, salt, chili powder, and pepper.
• Chop spinach in small pieces.  Unwrap tofu and chop into small pieces.
• Drain potatoes and add to hot wok.  Stir once to thoroughly coat in oil and then let brown on each side, stirring only occasionally.
• Scoot potatoes over to one side of the wok and add tofu crumbles to the other.  Thoroughly stir potatoes and tofu crumbles together.
• Stir mix again and drop temperature down to medium.  Add eggs with spices.  Add spinach.  Stir thoroughly.
• Let cook on medium for another 3 minutes, plate, salt, and serve.