Southwestern Tofu Scramble
Kelly McKee
ingredients
- 3 tsp olive oil, divided
- 1 14oz package firm water-packed tofu, rinsed and crumbled
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt, divided
- 1 small zucchini, diced
- 3/4 cup frozen corn, thawed
- 4 scallions, sliced
- 1/2 cup shredded Monterey Jack cheese
- 1 can black beans
directions
- 1
1. Heat 1 1/2 tsp oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin, and 1/4 tsp salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.
- 2
2. Add the reminaing 1 1/2 tsp oil to the pan. Ad zucchini, corn, scallions and the remaining 1/4 tsp salt. Cook stirring, until the vegetables are just tender, about 3 minutes. Return the tofu to the pan, add the beans, and cook, stirring, until heated through, about 2 minutes more. Remove from heat and stir in the cheese until just melted.
notes
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
Source: Eatingwell.com
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