Day #3: Southwestern Tofu Scramble

Ok, so I know what you’re thinking…tofu?! I didn’t acquire a taste for tofu until my freshman year of college, and I started with something simple like stir-fry. With enough soy sauce thrown on there, I knew there was a small chance of disliking it. But to my surprise, I ended up becoming a huge fan of it and it became a staple in my diet.

Since then, I’ve branched out to making more intense dishes like enchiladas, lasagna, and “burgers” with it. When I came across this recipe on Pinterest, I knew I would like it but I didn’t know I would LOVE it and eat the entire pan (with hubby’s help of course).

If you’re not up for trying tofu just yet, you can certainly substitute chicken in this recipe and I’m sure it will taste just as good 🙂

I served it with whole grain rice but to be honest, it is so filling that you may not even need a side with it. I hope you enjoy it as much as I did! I’ve included a few pictures (as I do with all of the recipes) but the full recipe can be seen at the bottom!

Ingredients (I didn’t have frozen corn so I used canned corn instead)

Add spices and brown tofu; put aside

Cook veggies

Add tofu back in with veggies

Add cheese just long enough for it to melt

Serve with a dollop of salsa and cilantro! 

Southwestern Tofu Scramble
Preparation Time: 30 min Level: Easy
Cook Time: 30 min Serves: 4

Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans.


  • 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 (I used canned)
  • 4 scallions, sliced
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup prepared salsa
  • 1/4 cup chopped fresh cilantro


  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.





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