Southwestern Tofu Scramble

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. 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. 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.