Southwestern Tofu Scramble

Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded take on a Mexican omelet. Pair with corn tortillas, salsa, and black beans.

Makes 4 Servings

Ingredients

• 3 tsps expeller-pressed canola oil, divided
• 1 14-ounce package firm water-packed tofu, rinsed and crumbled
• 1½ tsps chili powder
• 1 tsp ground cumin
• ½ tsp salt, divided
• 1 small organic zucchini, diced
• ¾ cup frozen organic corn, thawed
• 4 organic scallions, sliced
• ½ cup shredded organic Monterey Jack cheese
• ½ cup naturally prepared salsa
• ¼ cup chopped fresh cilantro

Directions

1. Heat 1½ tsps oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and ¼ tsp salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.
2. Add the remaining 1½ tsps oil to the pan. Add zucchini, corn, scallions and the remaining ¼ tsp 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 Tbsps salsa and 1 Tbsp cilantro.

Nutrition Facts

Per serving: 202 calories; 12 g fat (4 g sat, 5 g mono); 13 mg cholesterol; 12 g carbohydrate; 13 g protein; 3 g fiber; 501 mg sodium; 422 mg potassium. 1 Carbohydrate Serving

Nutrition Bonus: Calcium (35% daily value), Vitamin C (20% DV), Iron & Vitamin A (15% DV)

Exchanges: 2 vegetable, 1½ medium-fat meat, 1 fat