TexMex Tofu Scramble

Consider starting your day off with some plant-based protein! A yummy breakfast or anytime meal, this tofu scramble (recipe also available in Spanish) is quick, easy, and delicious. This is also a great meal to prepare the night before, refrigerate and reheat the next morning for a healthy breakfast on a time crunch.

Ingredients

3 tablespoons vegetable oil

1 package firm tofu (14 ounce, rinsed and crumbled)

1 1⁄2 teaspoons chili powder

1 teaspoon ground cumin

1⁄4 teaspoon salt

1 zucchini (small, cut into small slices or cubes)

3⁄4 cup frozen corn (cooked)

4 scallions (sliced)

1⁄2 cup Monterey Jack (or other cheese, shredded)

1⁄4 cup fresh cilantro (or parsley)

1⁄2 cup salsa

Yield amount

4 Servings

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Instructions

Wash hands and then rinse vegetables before getting started.
Heat 1 ½ teaspoons of oil in a large skillet over medium heat. Add tofu, chili powder, cumin and 1/8 teaspoon of salt and cook, stirring, until the tofu begins to brown, about 4 to 6 minutes. Transfer to a bowl.
Add the remaining 1 ½ teaspoons of oil to the pan. Add zucchini, corn, scallions and the remaining 1/8 teaspoon of 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 of salsa and 1 tablespoon of cilantro.

Notes

Omit the cheese for a dairy free and vegan-friendly option.

Serve with warm corn or flour tortillas for a balanced meal.

Equipment you’ll need:

Colander
Knife
Cutting board
Measuring cups and spoons
Large skillet
Bowl
Mixing spoon

Source

https://extension.umd.edu/programs/family-consumer-sciences/snap-ed/eat-smart/recipes/texmex-tofu-scramble