Recipe

Tofu Zucchini Breakfast Scramble

Name: Tofu Zucchini Breakfast Scramble
Yield: 4
Ingredients: onion, chopped (1); garlic, minced (2 cloves); medium zucchini, finely diced (2); firm tofu, diced or crumbled (8 oz (227 g)); chili powder (1 tsp (5 mL)); reduced-sodium soy sauce (1 tbsp (15 mL)); salsa (optional) (1/2 c (130 g)); English muffins, warm tortillas, or toasted French bread (for serving)

4 servings

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, MS, RD; recipe by Jennifer Raymond, MS, RD

This quick scramble makes a delicious breakfast. Serve it with whole-grain English muffins, warm tortillas, or toasted bread.

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1 About Recipe
2 Ingredients
3 Directions
4 Nutrition Facts

About the Recipe

70 Calories · 2.6 g Protein · 2.3 g Fiber
Breakfast

Ingredients

Makes 4 Servings

onion, chopped (1)

garlic, minced (2 cloves)

medium zucchini, finely diced (2)

firm tofu, diced or crumbled (8 oz (227 g))

chili powder (1 tsp (5 mL))

reduced-sodium soy sauce (1 tbsp (15 mL))

salsa (optional) (1/2 c (130 g))

English muffins, warm tortillas, or toasted French bread (for serving)

Directions

Heat 1/2 c (120 mL) of water in a large nonstick skillet.
Add onion and garlic. Cook over high heat, stirring often, until soft, about 5 minutes.
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.
Stir in soy sauce.
Top with salsa, if using. Serve with whole-grain English muffins, warm tortillas, or toasted bread.