Breakfast

Scrambled Tofu (modified to be vegan from Eating Well) is for Breakfast.

Scrambled Tofu (modified to be vegan from Eating Well) takes 5 minutes to prepare.

Scrambled Tofu (modified to be vegan from Eating Well) takes 10 minutes to cook.

Scrambled Tofu (modified to be vegan from Eating Well) makes 4 servings.

The ingredients for Scrambled Tofu (modified to be vegan from Eating Well) are:

1 teaspoons canola oil plus spray oil
1 14-ounce package firm water-packed tofu, rinsed and crumbled
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, divided
1 small zucchini, diced
1 small red pepper
3/4 cup frozen corn, thawed
1/2 small onion
1/2 cup shredded chedder almond cheese
1/2 cup prepared salsa
1/4 cup chopped fresh cilantro (not included in nutr. calc)

Here is how you make Scrambled Tofu (modified to be vegan from Eating Well):

4 Servings1.Spray large nonstick pan with oil and heat 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.2.Add 1 teaspoons oil to the pan. Add zucchini, red pepper, corn, onion 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.Number of Servings: 4Recipe submitted by SparkPeople user PUPPYGIRL3.

The nutritional information for Scrambled Tofu (modified to be vegan from Eating Well) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 109.0

• Total Fat: 8.8 g
• Cholesterol: 0.0 mg
• Sodium: 501.9 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 3.6 g
• Protein: 15.5 g

The dietary needs meet for Scrambled Tofu (modified to be vegan from Eating Well) is Vegetarian