Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.84 Kcal (1176 kJ) | ||
| Calories from fat | 165.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.34g | 28% | |
|---|---|---|---|
| Cholesterol | 42.29mg | 14% | |
| Sodium | 977.36mg | 41% | |
| Potassium | 265.34mg | 6% | |
| Total Carbs | 17.98g | 6% | |
| Sugars | 6.03g | 24% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 12.12g | 24% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.6mg | 9% | |
| Calcium | 276.9mg | 28% | |
| Amount Per 100 g | |||
| Calories | 203.6 Kcal (852 kJ) | ||
| Calories from fat | 119.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.3g | 28% | |
|---|---|---|---|
| Cholesterol | 30.66mg | 14% | |
| Sodium | 708.55mg | 41% | |
| Potassium | 192.36mg | 6% | |
| Total Carbs | 13.03g | 6% | |
| Sugars | 4.37g | 24% | |
| Dietary Fiber | 1.47g | 8% | |
| Protein | 8.78g | 24% | |
| Vitamin C | 3.8mg | 9% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 1.2mg | 9% | |
| Calcium | 200.7mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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