Southwestern Tofu Scramble Recipe

Name: Southwestern Tofu Scramble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons canola oil, divided; 1 (14 ounce) packagefirm water-packed tofu, rinsed and crumbled; 1 ½ teaspoons chili powder; 1 teaspoon ground cumin; ½ teaspoon salt, divided; 1 small zucchini, diced; ¾ cup frozen corn, thawed; 4 scallions, sliced; ½ cup shredded monterey jack cheese; ½ cup prepared salsa; ¼ cup chopped fresh cilantro

Servings: persons

3 teaspoons canola oil, divided
1 (14 ounce) packagefirm water-packed tofu, rinsed and crumbled
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt, divided
1 small zucchini, diced
¾ cup frozen corn, thawed
4 scallions, sliced
½ cup shredded monterey jack cheese
½ cup prepared salsa
¼ cup chopped fresh cilantro

1
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat.
2
Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes.
3
Transfer to a bowl.
4
Add the remaining 1 1/2 teaspoons oil to the pan.
5
Add zucchini, corn, scallions and the remaining 1/4 teaspoon salt.
6
Cook, stirring, until the vegetables are just tender, about 3 minutes.
7
Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more.
8
Remove from the heat and stir in cheese until just melted.
9
Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 teaspoons canola oil, divided, 1 (14 ounce) packagefirm water-packed tofu, rinsed and crumbled, 1 ½ teaspoons chili powder, 1 teaspoon ground cumin, and more.

Yes, Southwestern Tofu Scramble falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Tofu Scramble

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