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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; total fat 9.5g 15% DV; saturated fat 1.2g; cholesterolmg; sodium 158mg 6% DV; potassium 271mg 8% DV; carbohydrates 10.6g 3% DV; fiber 3g 12% DV; sugar 3g; protein 13g 26% DV; exchange other carbs 1; vitamin a iu 813IU; vitamin c 84mg; folate 14mcg; calcium 111mg; iron 3mg; magnesium 128mg.