Amy's Tofu scramble
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3T canola oil15 oz extra-firm tofu2 tsp chili powder1 tsp ground cumin1 medium zucchini, chopped1 small onion, chopped1/2-1 cup frozen corn1/4 cup plus 2 T salsa1/4 cup fresh cilantro, choppedsalt and pepper
1. Open and drain tofu. Press between 2 plates with weight on top plate for 1/2 hour.
2. Heat 2 T canola oil in large sautee pan (stainless steel is best). Crumble drained tofu into pan. Sprinkle with chili powder and cumin. Fry until crispy, turn with metal spatula making sure to scrape up browned bits.
3. remove from pan and set aside on plate. Heat remaining 1 T of oil in same pan. Add zucchini and onion. Season with salt and pepper to taster. Allow to sautee for 5 minutes, stirring occasionally. Add frozen corn and cook for 2 minutes. Stir in tofu and heat for 1-2 minutes. Remove from heat and stir in cilantro. Top each serving with 2T salsa.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMELIAWISE4.
2. Heat 2 T canola oil in large sautee pan (stainless steel is best). Crumble drained tofu into pan. Sprinkle with chili powder and cumin. Fry until crispy, turn with metal spatula making sure to scrape up browned bits.
3. remove from pan and set aside on plate. Heat remaining 1 T of oil in same pan. Add zucchini and onion. Season with salt and pepper to taster. Allow to sautee for 5 minutes, stirring occasionally. Add frozen corn and cook for 2 minutes. Stir in tofu and heat for 1-2 minutes. Remove from heat and stir in cilantro. Top each serving with 2T salsa.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMELIAWISE4.
Nutritional Info Amount Per Serving
- Calories: 345.9
- Total Fat: 22.0 g
- Cholesterol: 0.0 mg
- Sodium: 222.4 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 7.5 g
- Protein: 20.0 g
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