Zucchini Scramble

Makes 4 1-cup servings
This quick scramble makes a delicious breakfast. Serve it with English muffins, warm tortillas, or toasted French bread.
¹/₂ cup water
1 onion, chopped
2 garlic cloves, minced
2 medium zucchini, finely diced (about 2 cups)
¹/₂ pound firm tofu, diced
1 teaspoon chili powder
1 - 2 tablespoon reduced-sodium soy sauce
¹/₂ cup salsa (optional)
1 English muffins, warm tortillas, or toasted French bread for serving
Heat 1/2 cup of water in a large non-stick skillet. Add onion and garlic. Cook over high heat, stirring often, until soft, about 5 minutes.

Add zucchini, tofu, and chili 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.

Stir in soy sauce. Top with salsa, if using. Serve with English muffins, warm tortillas, or toasted French bread.
Per 1-cup serving

• Calories: 70
• Fat: 2.6 g
• Saturated Fat: 0.5 g
• Calories from Fat: 33.1%
• Cholesterol: 0 mg
• Protein: 5.9 g
• Carbohydrates: 7.8 g
• Sugar: 2.9 g
• Fiber: 2.3 g
• Sodium: 150 mg
• Calcium: 136 mg
• Iron: 1.5 mg
• Vitamin C: 6.1 mg
• Beta Carotene: 496 mcg
• Vitamin E: 0.3 mg

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.