South of the Border Tofu Scramble
Ingredients:
Nonstick canola oil cooking spray- 1⁄2 to 1 small serrano chile pepper, seeded and chopped
- 1⁄4 teaspoon ground cumin
- Pinch dried oregano, crushed
- 1 package (10 ounces) silken tofu, crumbled
- 1⁄4 cup finely shredded low-fat (2 percent) Monterey Jack cheese
- 1 tomato, chopped
- 2 small slices avocado
- Chopped cilantro or scallion (optional)
Directions:
Mist a nonstick skillet with nonstick cooking spray. Heat the skillet over medium-high heat for 2 minutes. Add the chile pepper, cumin, and oregano and saute for 2 minutes or until fragrant. Add tofu and cook until it is hot and has lost some of its moisture. Sprinkle with cheese and turn onto a serving plate. Garnish with tomato and avocado. Top with cilantro or scallion, if desired. Serves 2.