MEXICAN TOFU SCRAMBLE If you’ve never tried tofu before, this recipe’s a great place to start: a Mexican bean-and- cheese breakfast scramble so tasty you won’t even miss the eggs.


READY IN 15 MIN.–SERVINGS 4


1 (14 oz) pkg extra firm tofu 1 pint cherry tomatoes ¼ cup cilantro 2 tbsp olive oil 1 tbsp cumin


1 (15.5 oz) can black beans, drained and rinsed 2 cups baby spinach 2 avocados ¼ cup grated sharp Cheddar cheese 1 cup salsa


STEP 1 Drain the tofu and pat dry with a paper towel. Crumble the tofu into a strainer and press excess moisture out with the back of a spoon. Halve the tomatoes and chop the cilantro. STEP 2 In a large skillet over medium heat, add the oil. Sauté the tofu with cumin, salt (in moderation), and pepper for 3 min., or until warmed through. Add the tomatoes, black beans, and spinach. Sauté for 4 min. or until spinach has wilted. STEP 3 Meanwhile, halve the avocados and slice the flesh. Top the tofu with Cheddar and cover to melt for 2 min. STEP 4 Divide the tofu scramble among 4 plates and top with the sliced avocado. Serve with salsa and garnish with cilantro.


Per serving: 453 calories, 26g fat, 5g saturated fat, 7mg cholesterol, 1000mg sodium, 37g carbohydrate, 17g fiber, 7g sugar, 23g protein


VEGETARIAN 100%


Extra-firm tofu Tofu absorbs all the rich flavors of this dish while adding veggie protein.


68 JANUARY 2017


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