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.

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

1 cup
182 calories; protein 13g; carbohydrates 10.6g; dietary fiber 3g; sugars 2.6g; fat 9.5g; saturated fat 1.2g; vitamin a iu 813.2IU; vitamin c 84.1mg; folate 14.1mcg; calcium 110.6mg; iron 2.6mg; magnesium 128mg; potassium 271.4mg; sodium 158.2mg.

1 1/2 medium-fat protein, 1/2 fat, 1/2 starch, 1/2 vegetable