Prep
10 minutes
Cook
15 minutes
Servings per Recipe
4.00
Nutrition Facts
Calories
: 210
Fat
: 13
g
Sodium
: 440
mg
Total Carbohydrates
: 9
g
Fiber
: 2
g
Protein
: 15
g
Ingredients
3 teaspoons vegetable oil
1 (14 oz.) package of firm tofu, rinsed and crumbled
1½ teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon salt, divided (adjust to taste)
1 small zucchini, cut in small slices or cubes
¾ cup fresh or frozen corn, cooked
4 scallions (green onions), sliced
½ cup Monterey Jack or other similar cheese, shredded
¼ cup fresh cilantro or fresh parsley
½ cup prepared salsa
Preparation
Heat 1 ½ teaspoons oil in a large skillet over medium heat. Add tofu, chili powder, cumin and ⅛ teaspoon salt and cook, stirring, until the tofu begins to brown, about 4 to 6 minutes. Transfer to a bowl.
Add the remaining 1 ½ teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining ⅛ 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 an until just melted.
Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro. Serve with warmed corn or whole wheat tortillas.
Note
Recipe courtesy of Maryland WIC Farmers' Market Cookbook and shared with permission. Original published here: https://health.maryland.gov/phpa/wic/Documents/fm_cookbook/MD%20WIC%20Farmers%20Market%20Cookbook%202019%20English.pdf