Southwestern Tofu Scramble

This easy and flavourful vegetarian main dish makes a delicious breakfast, lunch or dinner! Serve with steamed corn tortillas, some extra salsa and black beans. You can also add 1 cup of black beans and/or 1 cup of sliced mushrooms. This recipe is from "EatingWell Magazine".

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  teaspoons canola oil, divided
• 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
• 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

Directions

1. Heat 1 1/2 teaspoons 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.
2. 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.