Southwestern Tofu Scramble

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.