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Southwestern Tofu Scramble

March/April 2008

Your rating: None Average: 4.2 (81 votes)

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.



READER'S COMMENT:
"Loved this. I'm not a tofu person, but this was just like scrambled eggs! I added some black beans and topped it off with nonfat sour cream. delish! "
Southwestern Tofu Scramble Recipe

16 Reviews for Southwestern Tofu Scramble

10/21/2011
Colorful & Tasty...eat with the eyes, then the mouth!

I make this over & over again...we love it! I use butternut squash in place of zuchinni & add black beans.

Comments
09/17/2011
Surprisingly awesome

My husband and I have never eaten tofu before so we were quite nervous about this dish- but we were very pleasantly surprised with just how good this was! The texture was perfect - I sustitued a red bell pepper in place of the zucchini and I used 1/2 ancho chili powder and 1/2 cayenne instead of all chili and I used 1/2 corriander and 1/2 cumin- YUMMMMM!

Comments
06/14/2011
yum!

yummy. i loved this and will probably make this one again.

Comments
02/06/2011
delicious

Really tasty, made into soft tacos and loved it

tastes good, inexpensive
Comments
01/04/2011
Yum! Very Good!

This is really good. My husband and I don't eat a lot of tofu dishes but we are trying to be healthier in 2011. I added a whole can of black beans and would recommend doing that. Thanks Eatingwell!

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