Ingredients:
3 teaspoon olive oil, divided
1 14-ounce package firm, water-packed tofu, rinsed and crumbled
1½ teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon salt, divided
1 small zucchini, diced
¾ cup frozen corn, thawed
4 scallions, sliced
½ cup vegan cheddar “cheese”
½ cup fresh salsa
¼ cup chopped fresh cilantro
Preparation:
• Heat 1½ teaspoon olive oil in a large nonstick skillet over medium heat.
• Add tofu, chili powder, cumin and ¼ teaspoon salt.
• Cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.
• Add the remaining 1½ teaspoon olive oil to the pan.
• Add zucchini, corn, scallions and the remaining ¼ teaspoon salt.
• Cook, stirring, until the vegetables are just tender, about 3 minutes.
• Return the tofu to the pan and cook, stirring, until heated through about 2 minutes
more.
• Remove from the heat and stir in cheese until just melted.
• Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro.
