Rating: 5 stars
23 Ratings
  • 5 star values: 21
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, March/April 2008




Ingredient Checklist


Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.

  • Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3 minutes. Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more. Remove from the heat and stir in cheese until just melted. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro.

Nutrition Facts

3/4 cup
202 calories; protein 13.2g; carbohydrates 12.3g; dietary fiber 2.6g; sugars 3.7g; fat 12.5g; saturated fat 3.9g; cholesterol 12.6mg; vitamin a iu 727.9IU; vitamin c 12.6mg; folate 50.1mcg; calcium 326.4mg; iron 2.4mg; magnesium 58.7mg; potassium 421.5mg; sodium 508.9mg; thiamin 0.1mg.

2 vegetable, 1 1/2 medium fat meat, 1 fat