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Southwestern Tofu Scramble

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 3 teaspoons canola oil, divided
    • 1 14-ounce package firm water-packed tofu, rinsed and crumbled
    • 1½ 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 1½ teaspoons oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and ¼ teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.
  • 2 Add the remaining 1½ teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining ¼ 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.
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