Zucchini Scramble

tofu_scramble_by_kathy_patalsky
The Cancer Project
http://pgoarelish2.files.wordpress.com/2011/07/tofu_scramble_by_kathy_patalsky1.jpg?w=150
  • Yield: 4 servings

Serve on toasted English muffins, warm tortillas or toasted French bread.

Ingredients

1/2cup water
1 onion, chopped
2 garlic cloves, minced
2medium zucchini, finely diced (about 2 cups)
1/2pound firm tofu, diced
1teaspoon chili powder
1 to 2tablespoon reduced-sodium soy sauce
1/2cup salsa

Instructions

  1. Heat 1/2 cup of water in a large non-stick skillet. Add onion and garlic. Cook over high heat, stirring often, until soft, about 5 minutes.
  2. 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.
  3. Stir in soy sauce. Top with salsa, if using. Serve with English muffins, warm tortillas, or toasted French bread. Makes abut 4 cups.

Reprinted from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D., courtesy of The Cancer Project

Nutritional Info *per serving

  • Calories 70
  • Fat 2.6g
  • Saturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 150mg
  • Carbohydrate 7.8g
  • Fiber 2.3g
  • Sugars 2.9g
  • Protein 5.9g
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