Southwestern Tofu Scramble

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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 shredded Monterey Jack cheese

• 1/2 cup prepared salsa

• 1/4 cup chopped fresh cilantro

 Cooking Instructions

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 per Serving

Calories 202 Carbohydrates 12 Fat 12 Saturated fat 4
Mono unsaturated fat 5 Protein 13 Cholesterol 13 Fiber 3 Potassium 422

 

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