Southwestern Tofu Scramble

I dare you! That's right, I dare you to make something with tofu as the main ingredient. I decided to try this recipe for Southwesten Tofu Scramble which I found in the April, 2008 issue of Eating Well Magazine because it the picture in the magazine looked very appetizing and it was a reminder to me that I would like to incorporate more tofu in my diet as a healthier way of eating. I first "got into" tofu while I was trying to lose some weight over 10-years ago. I started making some recipes that called for tofu just to try it out and I kept being surprised with the tasty results. That happened again with this recipe! My expectations weren't that high - I was just hoping for some flavor.

While I made this for dinner, I also had it for breakfast this morning. It was perfect for either. For dinner I meant to wrap it up in corn tortillas and make tacos with it, but my tortillas we old and inedible. I really loved the freshness and crispiness of the veggies in this dish. I think the use of corn and zucchini is really important to the overall texture. And while the recipe calls for "prepared" salsa, I purchased the "homemade" kind like pico de gallo in the produce section. I also think the clean texture of the tomatoes in that contributed to the overall taste.

I hope y'all give this one a try and go ahead and add something healthy to your weekly menu!

Southwestern Tofu Scramble 3 tsp. canola oil, divided 1 14-ounce 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 cup chopped fresh cilantro

Heat 1 1/2 tsp. oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.

Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 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. Remove from the heat and stir in cheese until just melted.

Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro.