Zucchini Scramble

  • Yield 4 servings

This quick vegetable and tofu scramble makes a delicious breakfast.

The Cancer Project

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


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


  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



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