South of the Border Scramble
serves 4
South of the Border Scramble
Breakfast scramble with classic Mexican flavors and colors. These recipe is made with mild serrano chilies, they add just enough heat without being too hot. Serve with warm corn tortillas.
Ingredients:
1 cup diced tomatoes
1/2 cup diced onion
1-2 cloves chopped garlic
3-4 serrano chilies, seeded and chopped
1-1/2 tablespoon chopped fresh cilantro
14 ounces firm tofu, drained
1 cup diced tomatoes
1/2 cup diced onion
1-2 cloves chopped garlic
3-4 serrano chilies, seeded and chopped
1-1/2 tablespoon chopped fresh cilantro
14 ounces firm tofu, drained
Directions:
- In a small bowl, combine tomatoes, onion, garlic, serrano chilies and cilantro. Mix well
- Heat a large non-stick skillet over medium-high heat.
- Add 1-2 tablespoons water, cook the tomato/chili mixture for about 4-5 minutes. Stir well.
- Remove the pan from the heat when mixture is cooked.
- In a medium size bowl, crumble the tofu into small pieces..
- Reduce heat to medium-low, add tofu to the tomato mixture stirring until warm.
Calories 102, Fat 4.5g, Cholesterol 0mg, Sodium 7.6mg
Carbohydrates 6.5g, Fiber 1.8g, Sugars 2.4g, Protein 9.6g
Carbohydrates 6.5g, Fiber 1.8g, Sugars 2.4g, Protein 9.6g
