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.

Diabetic Living Magazine
Source: 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; protein 13g 26% DV; carbohydrates 10.6g 3% DV; dietary fiber 3g 12% DV; sugars 2.6g; fat 9.5g 15% DV; saturated fat 1.2g 6% DV; cholesterolmg; vitamin a iu 813.2IU 16% DV; vitamin c 84.1mg 140% DV; folate 14.1mcg 4% DV; calcium 110.6mg 11% DV; iron 2.6mg 14% DV; magnesium 128mg 46% DV; potassium 271.4mg 8% DV; sodium 158.2mg 6% DV.