Southwestern Tofu Scramble
Your family will never know it's tofu in this healthy scramble loaded with veggies with lots of taste such to satisfy. Low in cholesterol and fat and this quick and easy to make one pan meal.
Yield
4 servingsPrep
10 minCook
15 minReady
28 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | teaspoons |
canola oil
divided |
|
| 14 | ounces |
tofu
package firm water-packed, rinsed and crumbled |
|
| 1 ½ | teaspoons |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
salt
divided |
|
| 1 | small |
zucchini
diced |
|
| ¾ | cup |
corn
frozen, thawed |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| ½ | cup |
monterey jack cheese
shredded |
|
| ½ | cup |
salsa
prepared |
|
| ¼ | cup |
cilantro
chopped fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
canola oil
divided |
|
| 404.6 | ml/g |
tofu
package firm water-packed, rinsed and crumbled |
|
| 7.5 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
salt
divided |
|
| 1 | small |
zucchini
diced |
|
| 177 | ml |
corn
frozen, thawed |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 118 | ml |
monterey jack cheese
shredded |
|
| 118 | ml |
salsa
prepared |
|
| 59 | ml |
cilantro
chopped fresh |
|
Directions
Heat 1½ teaspoons oil in a large nonstick skillet over medium heat.
Add tofu, chili powder, cumin and ¼ teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.
Add the remaining 1½ teaspoons oil to the pan.
Add zucchini, corn, scallions and the remaining ¼ 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.
