Mexican Tofu Breakfast

1 16oz pkg. extra firm Tofu, crumbed in skillet
2 Morningstar Grillers (or a meat substitue here--I've used cut up Worthington Saucettes), crumbled
1 onion, chopped
1 can corn, drained
1 tsp. onion powder
1 tsp. garlic powder
1 c. fresh mushrooms, sliced (or 1 can drained)
1/2 tsp. tumeric
1/2 red pepper, diced (opt)
Fritoes or corn chips

Place all ingredients except corn chips into skillet and cook about 5 minutes. When done, put corn chips in bowl and put this mixture on top. Delicious!

I don't mix the corn chips in with the skillet mixture because the chips will get soggy, particularly if there are leftovers.

Tofu Omelet

This recipe is REALLY good and you will think you are eating eggs!! The secret to its success is in the directions! Preheat oven to 475.

In bowl put:

2--16 oz extra firm Tofu, drained well (I take it in my hands and try to get more moisture to drip out)
7 oz chopped Green Chilies (mild)
1 c. tofu cheese (or you can use real cheddar cheese)
1 tsp. onion powder
7 tsp. McKay's chicken seasoning (or any kind of chicken seasoning)

Mix with your hands in the large bowl until well mixed.

Spray a cooking spray into 9x11 glass baking pan covering well. Put the tofu mixture into the pan and press down hard until it is all very flat in the pan. This is one of the secrets to this recipe working well, the high heat it bakes in and pressing it down in the pan well.

Bake 35 minutes. Let sit 5 minutes and cut into pieces. It is delicious!