Makes 4 cups
This quick scramble makes a delicious breakfast. Serve it with English muffins, warm tortillas or toasted French bread.
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 medium zucchini, finely diced (about 2 cups)
- ½ pound firm tofu, diced
- 1 teaspoon chili powder
- 1–2 tablespoons reduced-sodium soy sauce
- about 1/2 cup salsa (optional)
- English muffins, warm tortillas or toasted French bread for serving
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.
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 desired.
Per serving: 98 calories; 8 g protein; 13 g carbohydrate; 3 g fat; 4 g fiber; 316 mg sodium; calories from protein: 29%; calories from carbohydrates: 46%; calories from fats: 25%
Recipe from Healthy Eating for Life for Cancer by Vesanto Melina, M.S., R.D.
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