Poblano Tofu Scramble

Poblano Tofu Scramble

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 16- to 18-ounce package extra-firm water-packed tofu
  • 1 tablespoon olive oil
  • 1 to 2 poblano peppers, seeded and chopped ( ½ to 1 cup)
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano, crushed
  • ¼ teaspoon salt
  • 1 tablespoon lime juice
  • 2 plum tomatoes, seeded and chopped (about 1 cup)
  • Fresh cilantro sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: 1 cup
  • Per serving: 182 calories; 10 g fat(1 g sat); 3 g fiber; 11 g carbohydrates; 13 g protein; 14 mcg folate; 0 mg cholesterol; 3 g sugars; 813 IU vitamin A; 84 mg vitamin C; 111 mg calcium; 3 mg iron; 158 mg sodium; 271 mg potassium
  • Nutrition Bonus: Vitamin C (140% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ medium-fat protein, ½ fat, ½ starch, ½ vegetable

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