We made a delicious Southwestern Tofu Scramble for lunch last week, and it was a big hit! Try this recipe at home with your kids – remember that the steps in italics are for adults only.
3 teaspoons canola oil, divided
1 14-ounce package firm water-packed tofu, rinsed and crumbled
1/2 teaspoon salt
1 small zucchini, diced
3/4 cup frozen corn, thawed
1/2 cup shredded Monterey Jack cheese
1/2 cup of prepared salsa
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu, and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.
Cut the zucchini and scallions.
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.
