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 minIngredients
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.
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