Tofu Scramble

1 large baked potato
1 package firm tofu, drained and crumbled
pinch of turmeric
2 tsp. oil (optional)
1/4 cup green onion, chopped
3/4 cup red pepper, chopped
1 cup fresh mushrooms, sliced
salt (to taste)
3 Tbsp. salsa

Peel the potato and cut into small cubes. Combine oil and tofu in a non-stick skillet (or replace oil with water). Add turmeric and cook over high heat for 5 minutes. Add vegetables and cook five minutes more. Vegetables should be tender, yet crisp. Stir in salsa. Salt to taste.