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.
- 3 teaspoons canola oil, divided
- One 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 shredded Monterey Jack cheese
- 1/2 cup prepared salsa
- 1/4 cup chopped fresh cilantro
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add the 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 the 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 the cheese until just melted. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
202 calories; 12g total fat; 4g total saturated fat; 13mg cholesterol; 501mg sodium; 12g carbohydrates; 3g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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