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Southwestern Tofu Scramble

Southwestern Tofu Scramble
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Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans.

Prep: 30 minutes | Total Time: 30 minutes
  • 3 teaspoons
    canola oil, divided
  • 1 14-ounce package
    firm water-packed tofu, rinsed and crumbled
  • 1 1/2 teaspoons
    chili powder
  • 1 teaspoon
    ground cumin
  • 1/2 teaspoon
    salt, divided
  • small zucchini, diced
  • 3/4 cup
    frozen corn, thawed
  • scallions, sliced
  • 1/2 cup
    Monterey Jack cheese, shredded
  • 1/2 cup
    prepared salsa
  • 1/4 cup
    fresh cilantro, chopped
  1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.
  2. Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3 minutes. Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more. Remove from the heat and stir in cheese until just melted. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro.
Nutritional Information
Serving Size: 3/4 cup each

Makes: 4 servings
  • Calories202
  • Fat12 g
    • Saturated fat4 g
  • Cholesterol13 mg
  • Carbohydrates12 g
    • Dietary fiber3 g
  • Protein13 g
  • Sodium501 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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