I’m not always a big fan of tofu. The texture can be kind of funny, and if you aren’t liberal with the seasonings, you pretty much have a plate of bland. But I came across this recipe a few weeks ago and felt drawn to it, probably because I am drawn to anything that has the word Southwestern in its title. And I liked it so much that I actually made it twice in two weeks, which is something that just does not happen in this kitchen, as Miss Crystal can well attest.
I will admit, however, that the first time I made it I changed it up a bit, and the second time, I followed the recipe pretty exactly. And frankly, it was a little bit disappointing the second time, even with the addition of homemade quacamole. I don’t know what I was thinking, fiddling with something that was so perfect the first time around, but you can bet I’ve learned my lesson, and I’m here to provide you with the altered and (to my mind) perfected version. Aren’t I just so kind and generous? (Ha!)
This recipe is not only incredibly healthy and full of vegetables and good stuff like that, it is also very quick and makes for great leftovers, as the tofu gets a little more flavorful over time.
Southwestern Tofu Scramble
(adapted from Eating Well)
- about 2-3 T. vegetable or canola oil
- 1 14-ounce package of firm tofu, drained
- 1 1/2 tsp. chili powder
- 2 tsp. cumin
- 1 large clove of garlic, minced
- salt and pepper
- about 1/4 c. chopped red onion
- 1 zucchini, quartered and sliced
- about 3/4 c. frozen corn
- 1/2 c. Monterey Jack cheese, shredded (Pepper Jack would probably be awesome)
- 3/4 c. salsa (use fresh, it’s infinitely more tasty)
- 1/4 c. chopped cilantro
- some quacamole on top, if you want
- tortillas
Heat about a tablespoon of oil in a medium skillet over medium-high heat. Crumble the tofu into the pan and season well with chili powder, cumin, salt and pepper. Saute for a minute or two, then add the minced or crushed garlic. Continue to saute until the tofu is cooked through and slightly browned. Remove the tofu to a separate bowl.
Add a little more oil to the pan and add the red onions. Cook for a minute or two, until the onion starts to soften, then add the zucchini, and perhaps a bit more salt and pepper. Saute until the onion is translucent and the zucchini is cooked through and perhaps starting to brown a bit. Add the corn to the pan and cook until it’s thawed.
Now add the tofu back to the skillet and stir everything together well. Add the salsa and cook for another two or three minutes, until the tofu is heated through. Remove from the heat and stir in the cheese, and then serve with tortillas, topped with quacamole and cilantro.
The garlic makes a big difference, and I used more cumin because I love cumin. I’ll also add that it’s really important to cook the tofu until it’s almost browned in the first step, as I think it eliminates some of the weird, mush texture tofu can have. This would probably be even more awesome if you threw in some thinly sliced hot peppers with the onion and zucchini, but I rarely have those around.
I suppose the versatility of tofu is what makes it such a great thing to cook with, but most of the time I just find it boring. This, however, is full of flavor and wonderfulness, and you can bet I’ll be making it again, especially when I’m feeling like I need an extra boost of vitamins and healthiness.
Yesterday, Boston reached a glorious 70 degrees and the promise of good times ahead prompted me to make a really wonderful spring risotto. Of course, today it’s 40 degrees again and gray, so hopefully sharing the risotto recipe soon will bring back the memory of cooking barefoot in my kitchen with the windows open and help me get through the rest of the New England non-spring.