Poblano Tofu Scramble

Overview
This Southwestern-style scramble is great for breakfast or a light supper. Don't skip the lime juice and tomatoes—they add a delightfully fresh note.
Nutritional Information
Calories | 182 |
Carbohydrates | 11g |
Fat | 10g |
Saturated Fat | 1g |
Mono Fat | 0g |
Protein | 13g |
Cholesterol | 0mg |
Dietary Fiber | 3g |
Potassium | 271mg |
Sodium | 158mg |
Ingredients
Instructions
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Drain tofu; cut tofu in half and pat each half with paper towels until well dried. Crumble the tofu into a medium bowl. Set aside.
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In a large nonstick skillet, heat oil over medium-high heat. Add poblano(s), onion and garlic; cook and stir for 4 minutes. Add chili powder, cumin, oregano and salt. Cook and stir for 30 seconds more.
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Add crumbled tofu to pepper mixture. Reduce heat. Cook for 5 minutes, gently stirring occasionally. Just before serving, drizzle with lime juice and fold in tomatoes. If desired, garnish with cilantro.