Name: Poblano Tofu Scramble
Prep time: 25 min
Cook time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 16- to 18-ounce package extra-firm water-packed tofu; 1 tablespoon olive oil; 2 poblano peppers, seeded and chopped (½ to 1 cup); ½ cup chopped onion; 2 cloves garlic, minced; 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon dried oregano, crushed; ¼ teaspoon salt; 1 tablespoon lime juice; 2 plum tomatoes, seeded and chopped (about 1 cup); Fresh cilantro sprigs (optional)

Main dish, vegetarian

Poblano Tofu Scramble

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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.

Prep Time

Cook Time

Total Time

Nutritional Information

Makes: 4 Servings

Calories	182
Carbohydrates	11g
Fat	10g
Saturated Fat	1g
Mono Fat	0g
Protein	13g
Cholesterol	0mg
Dietary Fiber	3g
Potassium	271mg
Sodium	158mg

Ingredients

1 16- to 18-ounce package extra-firm water-packed tofu

1 tablespoon olive oil

2 poblano peppers, seeded and chopped (½ to 1 cup)

½ cup chopped onion

2 cloves garlic, minced

1 teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon dried oregano, crushed

¼ teaspoon salt

1 tablespoon lime juice

2 plum tomatoes, seeded and chopped (about 1 cup)

Fresh cilantro sprigs (optional)

Instructions

Step 1
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.
Step 2
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.
Step 3
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.