Southwestern Tofu Scramble

Southwestern Tofu Scramble

• 3 tsp Canola oil, divided
• 1 14 oz Package firm water-packed tofu, rinsed and crumbled
• 1 1/2 tsp Chili powder
• 1 tsp Ground cumin
• 1/2 tsp Salt, divided
• 1 small Zucchini, diced
• 3/4 cup Frozen corn, thawed
• 4 Scallions, sliced
• 1/2 cup Shredded Monterey Jack cheese
• 1/2 cup Prepared salsa
• 1/4 can Chopped fresh cilantro

Directions

1. Heat 1½ teaspoons oil in a large non-stick skillet over medium heat. Add tofu, chili powder, cumin and ¼ teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.

2. Add the remaining 1½ teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining ¼ 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.

3. Remove from the heat and stir in cheese until just melted. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro.

Servings: 4