Southwestern Tofu Scramble |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This easy and flavourful vegetarian main dish makes a delicious breakfast, lunch or dinner! Serve with steamed corn tortillas, some extra salsa and black beans. You can also add 1 cup of black beans and/or 1 cup of sliced mushrooms. This recipe is from EatingWell Magazine . 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 |
Directions:
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.
|
|