Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans. Source: EatingWell Magazine, March/April 2008

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

202 calories; 12.5 g total fat; 13 mg cholesterol; 509 mg sodium. 12.3 g carbohydrates; 13.2 g protein; Full Nutrition

Reviews (19)

Read More Reviews
19 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/10/2019
Easy and liked this a lot Versatile recipe to add what have on hand too. I added 1/2 teaspoon tumeric black beans and some 2% cottage cheese for the cheese Had mushrooms in mine too Great recipe for a change of pace from eggs. Like getting lots of vegetables at breakfast. Read More
Rating: 5 stars
03/23/2017
I made the recipe as is except for adding one can of black beans and a whole can of corn. I served them in flour tortillas with salsa and sour cream inside. They were delicious even my husband enjoyed the tofu mixture and he's a total meat eater. I would definitely make this again it was surprisingly satisfying and filing. We had leftovers for the next day. And it's quick and easy! Read More
Rating: 4 stars
03/19/2015
This is a great dish. Even my husband loves it which was surprising. He's Japanese so he usually doesn't appreciate me doing strange things with tofu. Read More
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Rating: 5 stars
09/21/2014
Tempeh Substitution Success We're tofu haters in our house. The texture is disgusting to me no matter the firmness. I was easily able to substitute tempeh and follow the recipe exactly with fantastic results. Served it with tortillas. YUM! May event use it to fill enchiladas some time. So good! Pros: flavorful crowd-pleaser great breakfast or lunch Read More
Rating: 4 stars
01/28/2014
This was so tasty! It definitely had the texture of scrambled eggs. We ate it wrapped in whole wheat tortillas. I think I will try it with different veggies as well like red peppers and spinach. A very easy meal after a long day. Loved it! Read More
Rating: 4 stars
06/30/2013
Yum! This is a wonderful dish. I have made it two Sunday mornings in a row as my fancy breakfast. I used vegan cheese and a some diced avocado on top. It's definitely a keeper. Read More
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Rating: 5 stars
09/09/2012
Delish! LOVED IT! I added black beans green and red peppers some paprika and looots of chili powder. Served with salsa and nonfat plain greek yogurt. Definitely going to be a regular!:) Read More
Rating: 5 stars
05/31/2012
Super Yummy Tasty!! I made this ala Vegan for my Family this evening and it was a big hit! I just subbed vegan pepper jack cheese and added in some garlic and red onion. We will defiantly be having this again and again and again. Pros: Easy and Yummy! Cons: None Read More
Rating: 5 stars
10/30/2011
My husband loved this! We'll definitely be making this again and again. And it's super easy to whip up. Elizabeth Philadelphia PA Read More
Rating: 5 stars
10/30/2011
This is surprisingly good! I'd definitely make it again perhaps adding more of the vegetables since there's a lot of tofu for the amount of vegetables.. Read More
Rating: 5 stars
10/30/2011
I made this tonight and everyone loved it! Great flavor and very easy. I made a few changes: 1) Replaced the scallions with about 1/4 cup red onions; 2) Added garlic powder to the tofu 3) Skipped the salsa and drizzled a little yogurt ranch dressing on top. I also garnished the tofu mixture with a few slices of avocado and tomato. Crunchy tortilla chips (instead of steamed tortillas) were a perfect contrast to the soft tofu. I'll definitely make this again but may add more veggies next time. Read More
Rating: 5 stars
10/30/2011
This is a FANTASTIC recipe! Tastes so fresh and light and it's truly yummy lots of flavor. I noted what others said and added more veggies - diced carrots cabbage and extra corn. I would also suggest not crumbling the tofu I think it may be better cubed. I ate it straight out of a bowl... I tried it with tortillas but it just masked the taste. I also didn't add any salsa it was fine on it's own! Read More
Rating: 5 stars
10/30/2011
Good stuff! I did tweak the recipe a bit though. I didnt have any zucchini so i used black eyed peas instead and added some yellow and red bell peppers for some color. I also used cayenne pepper instead of chili pepper and it came out- yummy! I will definitely make this again. It goes well with two corn tortillas! Read More
Rating: 5 stars
10/29/2011
Loved this. I'm not a tofu person but this was just like scrambled eggs! I added some black beans and topped it off with nonfat sour cream. delish! Read More
Rating: 5 stars
10/29/2011
Yum! Very Good! This is really good. My husband and I don't eat a lot of tofu dishes but we are trying to be healthier in 2011. I added a whole can of black beans and would recommend doing that. Thanks Eatingwell! Read More
Rating: 5 stars
10/29/2011
delicious Really tasty made into soft tacos and loved it Pros: tastes good inexpensive Read More
Rating: 5 stars
10/29/2011
yum! yummy. i loved this and will probably make this one again. Read More
Rating: 5 stars
10/29/2011
Surprisingly awesome My husband and I have never eaten tofu before so we were quite nervous about this dish- but we were very pleasantly surprised with just how good this was! The texture was perfect - I sustitued a red bell pepper in place of the zucchini and I used 1/2 ancho chili powder and 1/2 cayenne instead of all chili and I used 1/2 corriander and 1/2 cumin- YUMMMMM! Read More
Rating: 5 stars
10/29/2011
Colorful & Tasty...eat with the eyes then the mouth! I make this over & over again...we love it! I use butternut squash in place of zuchinni & add black beans. Read More