Tasty Tofu Dinner

Ok, I totally need to blog about my VS Fashion Show Watching Party as it is definitely VERY important! There's so many details that we need to talk about, so I am going to have to save that for tomorrow (praying that I have time) because I simply have zero time today.

In the meantime, I wanted to pass along this recipe for Southwestern Tofu Scramble that I found on EatingWell.com. It was very good, vegan, healthy and super easy! I know that tasty and tofu typically don't go together, but this actually worked. Here's the recipe:

Ingredients

• 3 teaspoons canola oil, divided
• 1 14-ounce package firm water-packed tofu, rinsed and crumbled
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, divided
• 1 small zucchini, diced
• 3/4 cup frozen corn, thawed
• 4 scallions, sliced
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup prepared salsa
• 1/4 cup chopped fresh cilantro

Preparation

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.
2. Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 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.

Randomocity:

Anyone know whatever happened to the rapper Ja Rule?

I used to love him. ;(