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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	3	teaspoons	divided	119.34	0.0	0.0	13.5
tofu	1	package	rinsed crumbled	-	-	-	-
chili powder	1 1/2	1/2		11.421	2.0129	0.5451	0.5783
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1/2	teaspoon	divided	-	-	-	-
zucchini	1		diced	20.06	3.6698	1.4278	0.3776
corn	3/4	cup	thawed frozen	93.525	20.3362	3.5561	1.4681
scallion	4		sliced	128.0	29.36	7.32	0.76
monterey jack cheese	1/2	cup	shredded	-	-	-	-
salsa	1/2	cup		37.7	8.632	1.976	0.221
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.