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Foodie 411

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Southwestern Tofu Scramble

This Recipe Is:

WebMD Recipe from EatingWell.com

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

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
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

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.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com