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)



  • 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.
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