There’s nothing like cooking a huge breakfast for a Sunday morning. We usually end up making way too  much, and then eating leftovers for lunch on Monday, possibly Tuesday as well. This week, while shopping, we came up with the idea of maybe using the leftovers to create some sort of dinner casserole the next night.  We kept this in mind while making this breakfast!

The tofu scramble is very much like the Southwestern Tofu scramble, except we used 2 T of tomato paste rather than fresh tomatoes (if the scramble gets dry, pour in a bit of veggie stock!), and baby spinach rather than kale.  And we were out of corn- but really, you could make it with just about anything you have on hand.  We also added 1 Tsp each of chili powder and cumin to the scramble.

The potatoes we baked the night before (that’s 2 russets) and kept in foil in the fridge.  To cook them up, we sliced an onion, diced the cooked potatoes, and cooked them all in approx 2 T of oil in a skillet over medium heat until everything was brown and yummy.  We seasoned this generously with salt and pepper.

Then we just heated up some canned black beans to serve along with the tofu and potatoes, as well as salsa, sour supreme, avocado, corn tortillas, and topped it all with cilantro and fresh chopped jalepenos.

This was SPICY and SO delicious… we can’t wait to see how our dinner leftovers turn out tomorrow!