Southwestern Tofu and Tortilla Scramble


Full of lively flavors, this skillet meal is based on a regional egg dish known as . In the original recipe, the tortilla pieces are scrambled with eggs; this version replaces eggs with firm tofu for a hearty supper dish.

  • servingServings


  • 1 tsp. ground cumin
  • 3/4 tsp. salt
  • 3/4 cup shredded reduced-fat cheddar cheese or cheddar-style soy cheese (3 oz.; optional)
  • 4.5-oz. can chopped mild green chilies, drained
  • 1 lb. firm tofu
  • 1 Tbs. olive oil
  • 1 medium onion, finely chopped
  • 6 corn tortillas, torn or cut into 1-inch pieces
  • 14.5-oz. can diced tomatoes, drained and liquid reserved


Meal plan: Microwave several sweet potatoes to serve on the side and prepare a simple salad of cherry tomatoes and arugula. Finish with a refreshing mixture of canned unsweetened pineapple chunks and peeled, diced papaya spooned over vanilla low-fat yogurt or soy yogurt if desired.

  1. Drain tofu and blot well with paper towels. Cut into 1/2-inch dice and set aside.
  2. In wide skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, about 9 minutes.
  3. Gently stir in tofu, tortillas, tomatoes, chilies, cumin and salt. Add enough re-served tomato liquid to moisten and blend gently but thoroughly. Cover and cook 10 minutes.
  4. If using cheese, sprinkle evenly over tofu mixture, then cover and cook until melted, about 2 minutes. Serve hot.

Nutrition Information

  • Serving Size: 6 servings
  • Calories: 160
  • Carbohydrate Content: 22 g
  • Fat Content: 6 g
  • Fiber Content: 3 g
  • Protein Content: 6 g
  • Sodium Content: 673 mg