Friday Recipe: Southwestern Tofu Scramble
January 06, 2012 | Written By: Healthy Schools Campaign
Today's recipe comes from the kitchen of Kristi Cox, HSC's Special Events and Training Coordinator. Her recipe combines tofu, lots of veggies, spicy cheese and fresh herbs for a Southwestern inspired scramble. This recipe puts extra produce to use in a tasty, flavorful and quick weeknight meal or hearty breakfast!
Southwestern Tofu Scramble
4 servings, about 3/4 cup each
- 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
- 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.
Optional: Serve with cooked brown rice.
Plus! Click here to see other delicious ways to cook with tofu!