Tofu & Vegetable Scramble

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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

Ingredients

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Heat oil in a large nonstick skillet over medium-high heat.

INSTRUCTIONS

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Add tofu, vegetables, spice and pepper; cook, stirring often, until the vegetables are softened, 5 to 7 minutes.

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Add chickpeas and pico de gallo (or salsa) and heat through, 1 to 2 minutes.

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Remove from heat, gather the scramble into one section of the pan,

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top with Cheddar cheese and let melt off the heat. Serve with hot sauce and cilantro, if desired. Enjoy!

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