Cooking with Kids: Tofu Scramble

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.

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