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Southwestern Tofu and Tortilla Scramble

Vegetarian Times Issue: February 1, 2000   p.34

Full of lively flavors, this skillet meal is based on a regional egg dish known as . In the original recipe, the tortilla pieces are scrambled with eggs; this version replaces eggs with firm tofu for a hearty supper dish.

Directions

 

Meal plan:  Microwave several sweet potatoes to serve on the side and prepare a simple salad of cherry tomatoes and arugula. Finish with a refreshing mixture of canned unsweetened pineapple chunks and peeled, diced papaya spooned over vanilla low-fat yogurt or soy yogurt if desired.

  1. Drain tofu and blot well with paper towels. Cut into 1/2-inch dice and set aside.
  2. In wide skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, about 9 minutes.
  3. Gently stir in tofu, tortillas, tomatoes, chilies, cumin and salt. Add enough re-served tomato liquid to moisten and blend gently but thoroughly. Cover and cook 10 minutes.
  4. If using cheese, sprinkle evenly over tofu mixture, then cover and cook until melted, about 2 minutes. Serve hot.

Member Rating: 1111

ingredient list

6 servings

  • 1 tsp. ground cumin
  • 3/4 tsp. salt
  • 3/4 cup shredded reduced-fat cheddar cheese or cheddar-style soy cheese (3 oz.; optional)
  • 4.5-oz. can chopped mild green chilies, drained
  • 1 lb. firm tofu
  • 1 Tbs. olive oil
  • 1 medium onion, finely chopped
  • 6 corn tortillas, torn or cut into 1-inch pieces
  • 14.5-oz. can diced tomatoes, drained and liquid reserved

Nutritional Information

Per serving:

Calories 160
Protein 6g
Total fat 6g
Saturated fat g
Carbs 22g
Cholesterol mg
Sodium 673mg
Fiber 3g
Sugars g
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