Scrambled tofu and Potato Nachos with pinto beans

We have served this for brunch.

Scrambled Tofu

1 pound firm herbed tofu, broken then mashed with a potato masher.

1/2 tsp ground tumeric

1/2 tsp ground cumin

1/2 c salsa

1 red pepper, chopped

1/2 c water

Mix all ingredients and add to heavy pan.

Heat gently until heated through.

Serve immediately.

Serves 4.

This can be served over toast if desired.

Potato Nachos

Slice 6 medium potatoes and place in heavy fry pan.

Add 1 cup water. Cover with lid and cook on high heat for 10 minutes until the potatoes are cooked and most of the water is gone.

Top the potatoes with

1 cup pinto beans

1 cup salsa

2 chopped tomatoes (use 1 cup diced canned if you don't have fresh)

1/2 cup cheddar style daiya shreds.

Cover with lid and heat on low heat until the daiya shreds are melted.

Serves 4