This Southwestern-style scramble is great for breakfast or a light supper. Don't skip the lime juice and tomatoes-they add a delightfully fresh note. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Drain tofu; cut tofu in half and pat each half with paper towels until well dried. Crumble the tofu into a medium bowl. Set aside.

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  • In a large nonstick skillet, heat oil over medium-high heat. Add poblano(s), onion and garlic; cook and stir for 4 minutes. Add chili powder, cumin, oregano and salt. Cook and stir for 30 seconds more.

  • Add crumbled tofu to pepper mixture. Reduce heat. Cook for 5 minutes, gently stirring occasionally. Just before serving, drizzle with lime juice and fold in tomatoes. If desired, garnish with cilantro.

Nutrition Facts

182 calories; 9.5 g total fat; 1.2 g saturated fat; 158 mg sodium. 271 mg potassium; 10.6 g carbohydrates; 3 g fiber; 3 g sugar; 13 g protein; 813 IU vitamin a iu; 84 mg vitamin c; 14 mcg folate; 111 mg calcium; 3 mg iron; 128 mg magnesium;