Feel free to customize this speedy tofu and vegetable scramble with your favorite combination of vegetables and spice. Try to use veggies that will all cook at the same rate, like peppers, green beans and sugar snap peas.
Ingreadient
- 1 ½ teaspoons extra-virgin olive oil
- 5 ounces extra-firm tofu, drained and cubed
- 1 cup chopped vegetables, such as zucchini, mushrooms and onions
- ½ teaspoon spice of choice, such as chili powder or ground cumin
- Pinch of ground pepper
- ⅓ cup canned chickpeas, rinsed
- ¼ cup pico de gallo or salsa
- ¼ cup shredded Cheddar cheese, preferably sharp (1 oz.)
- 1 dash Hot sauce and chopped cilantro to taste
Direction
- Heat oil in a large nonstick skillet over medium-high heat. Add tofu, vegetables, spice and pepper; cook, stirring often, until the vegetables are softened, 5 to 7 minutes.
- Add chickpeas and pico de gallo (or salsa) and heat through, 1 to 2 minutes.
- Remove from heat, gather the scramble into one section of the pan, top with Cheddar cheese and let melt off the heat. Serve with hot sauce and cilantro, if desired.
