I make this over & over again...we love it! I use butternut squash in place of zuchinni & add black beans.
Southwestern Tofu Scramble
From EatingWell: March/April 2008
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.
16 Reviews for Southwestern Tofu Scramble
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!
yummy. i loved this and will probably make this one again.
Really tasty, made into soft tacos and loved it