Name: Poblano Tofu Scramble
Total time: 35 min
Ingredients: 1 16- to 18-ounce package extra-firm water-packed tofu; 1 tablespoon olive oil; 1 to 2 poblano peppers, seeded and chopped (1/2 to 1 cup); ½ cup chopped onion; 2 cloves garlic, minced; 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon dried oregano, crushed; ¼ teaspoon salt; 1 tablespoon lime juice; 2 plum tomatoes, seeded and chopped (about 1 cup); 1 Fresh cilantro sprigs

Directions

Step 1

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.

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Step 2

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.
Step 3

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

Serving Size: 1 cup

Per Serving:

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.

Exchanges:

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

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts