1/2 cup grated potato
1/2 cup grated zucchini
1 ounce firm tofu, diced
salt and pepper to taste
Directions:
Squeeze the excess moisture out of both the zucchini and the potatoes. Place the potatoes in a lightly greased skillet, toss until tender. Add the zucchini, tofu, salt. and pepper and toss until the zucchini is tender and the potatoes are lightly browned.
**For a complete meal, serve with 1 cup vegetable (corn, tomato/mushroom), 1 ounce protein (egg), and 1 serving of grain (toast).
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