Tofu Zucchini Breakfast Scramble

About the Recipe

Ingredients

Makes 4 Servings

1 onion, chopped
2 cloves garlic, minced
2 medium zucchini, finely diced
8 oz (227 g) firm tofu, diced or crumbled
1 tsp (5 mL) chili powder
1 tbsp (15 mL) reduced-sodium soy sauce
1/2 c (130 g) salsa (optional)
for serving English muffins, warm tortillas, or toasted French bread

Directions

1. Heat 1/2 c (120 mL) of water in a large nonstick skillet.

   
   
   

2. Add onion and garlic. Cook over high heat, stirring often, until soft, about 5 minutes.

   
   
   

3. Add zucchini, tofu, and chili powder. Reduce heat and cook, stirring often, until zucchini is tender, about 5 minutes. Add a small amount of additional water, if necessary, to prevent sticking.

   
   
   

4. Stir in soy sauce. 

   
   
   

5. Top with salsa, if using. Serve with whole-grain English muffins, warm tortillas, or toasted bread.

   
   
   

Nutrition Facts