canola oil, divided
1 14-ounce package
firm water-packed tofu, rinsed and crumbled
1 1/2 teaspoons
small zucchini, diced
frozen corn, thawed
Monterey Jack cheese, shredded
fresh cilantro, chopped
- 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.
- 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.
From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
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