Papas con huevo or potato with eggs is a popular Mexican breakfast. This is my vegan take on this classic recipe. It's just as delicious and filling!
Heat the oil and once hot add the chopped onion and sauté until soft and translucent.
Add the potato bits and saute until cooked through and fork tender. Add a pinch a salt over the potatoes.
Mix in the crumbled tofu into the potato mixture. Sprinkle in the seasoning, stir well and cook for another 8 minutes.