This quick scramble makes a delicious breakfast. Serve it with English muffins, warm tortillas or toasted French bread. Makes 4 cups

Veggie Type: Vegan
Servings: 1

1 onion, chopped
2 garlic cloves, minced
2 medium zucchini, finely diced (about 2 cups)
½ pound firm tofu, diced
1 teaspoon chili powder
1–2 tablespoons reduced-sodium soy sauce
about ½ cup salsa (optional)
English muffins, warm tortillas or toasted French bread for serving

1. Heat ½ cup of water in a large non-stick skillet. Add onion and garlic. Cook over high heat, stirring often, until soft, about 5 minutes.
2. Add zucchini, tofu, and curry powder. Reduce heat and cook, stirring often, until zucchini is tender, about 5 minutes. Add a small amount of additional water if necessary to prevent sticking.
3. Stir in soy sauce. Top with salsa if desired.


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