Zucchini Scramble This quick scramble makes a delicious breakfast. Serve it with English muffins, warm tortillas or toasted French bread.
Makes 4 cups
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 medium zucchini, finely diced (about 2 cups)
- ½ pound firm tofu, diced
- 1 teaspoon chili powder
- 1–2 tablespoons reduced-sodium soy sauce
- about ½ cup salsa (optional)
- English muffins, warm tortillas or toasted French bread for serving
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Heat ½ cup of water in a large non-stick skillet. Add onion and garlic. Cook over high heat, stirring often, until soft, about 5 minutes.
Add zucchini, tofu, and curry powder. Reduce heat and cook, stirring often, until zucchini is tender, about 5 minutes. Add a small amount of additional water if necessary to prevent sticking.
Stir in soy sauce. Top with salsa if desired.
Recipe from Healthy Eating for Life for Cancer by Vesanto Melina, M.S., R.D.
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