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    Southwestern Tofu Scramble

    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.

    Ingredients

    • 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
    • 1 small zucchini, diced
    • 3/4 cup frozen corn, thawed
    • 4 scallions, sliced
    • 1/2 cup Monterey Jack cheese, shredded
    • 1/2 cup prepared salsa
    • 1/4 cup fresh cilantro, chopped

    Instructions

    Step 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.
    Step 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.

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