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Southwestern Tofu Scramble

This hot and spicy tofu dish not only tastes good but it is also good for you! If the diet plan you are following allows it, serve it topped with salsa and cubed avocado.

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1 package (16 ounces) extra firm tofu
tablespoon extra virgin olive oil
cup diced and seeded tomato
1 can (4 ounces) chopped green chilies
teaspoon coarse salt
teaspoon freshly ground pepper
⅛ teaspoon cayenne pepper
4 ounces Monterey Jack cheese, diced
2 tablespoons coarsely chopped
Fresh cilantro leaves


Serves: 4


Place the tofu on a double thickness of paper towels and blot dry. Dice and set aside.

Place a large nonstick skillet over medium heat for 2 minutes. Add the olive oil and swirl the pan to coat the bottom evenly. Add the tomato, chilies, salt, pepper, and cayenne and sauté for 3 minutes, stir­ring occasionally. Add the tofu and cheese and cook over medium­high heat for 5 minutes, stirring frequently. Remove the skillet from the heat. Add the cilantro and lightly blend.


4g carbohydrates, 188 calories, 15g protein, 13g fat, lg dietary fiber, 384mg sodium, 25mg cholesterol

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