Tex Mex Tofu Scramble



3 teaspoons vegetable oil
1-14 ounce package of firm tofu, rinsed and crumbled*
1 ½ teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon salt, divided (adjust to taste)
1 small zucchini, cut in small slices or cubes
¾ cup fresh or frozen corn, cooked
4 scallions, sliced
½ cup Monterey Jack or other similar cheese, shredded
¼ cup fresh cilantro or fresh parsley
½ cup prepared salsa
Note: The tofu can be replaced with shrimp, chicken, cooked or canned black beans. Adjust cooking time to make sure that it is cooked through.

  1. Heat 1 ½ teaspoons oil in a large skillet over medium heat. Add tofu, chili powder, cumin and 1/8 teaspoon salt and cook, stirring, until the tofu begins to brown, about 4 to 6 minutes. Transfer to a bowl.
  2. Add the remaining 1 ½ teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/8 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3 minutes.
  3. Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more. Remove from the heat and stir in cheese an until just melted.
  4. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro. Serve with warmed corn or whole wheat tortillas.

Print Recipe
Recipe courtesy of Maryland WIC Cookbook