Good stuff! I did tweak the recipe a bit though. I didnt have any zucchini so i used black eyed peas instead and added some yellow and red bell peppers for some color. I also used cayenne pepper instead of chili pepper and it came out- yummy! I will definitely make this again. It goes well with two corn tortillas!
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.
15 Reviews for Southwestern Tofu Scramble
This is a FANTASTIC recipe! Tastes so fresh and light, and it's truly yummy, lots of flavor. I noted what others said and added more veggies - diced carrots, cabbage, and extra corn. I would also suggest not crumbling the tofu, I think it may be better cubed. I ate it straight out of a bowl... I tried it with tortillas, but it just masked the taste. I also didn't add any salsa, it was fine on it's own!
I made this tonight and everyone loved it! Great flavor and very easy. I made a few changes: 1) Replaced the scallions with about 1/4 cup red onions; 2) Added garlic powder to the tofu 3) Skipped the salsa and drizzled a little yogurt ranch dressing on top. I also garnished the tofu mixture with a few slices of avocado and tomato. Crunchy tortilla chips (instead of steamed tortillas) were a perfect contrast to the soft tofu. I'll definitely make this again, but may add more veggies next time.
This is surprisingly good! I'd definitely make it again, perhaps adding more of the vegetables since there's a lot of tofu for the amount of vegetables..
My husband loved this! We'll definitely be making this again and again. And it's super easy to whip up.
Elizabeth, Philadelphia, PA