Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with some extra salsa and black beans.
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Southwestern Tofu Scramble
- 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)
- 4 scallions (sliced)
- 1/2 cup prepared salsa
- 1/4 cup chopped fresh cilantro
- 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, 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. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro.
Adapted from Eating Well
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