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, onion 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.
Serve with steamed corn tortillas, some extra salsa and black beans.
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 105 (54%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 14.7mg||5 %|
|Sodium 327.9mg||11 %|
|Potassium 452.6mg||12 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 9.6g|
|Protein 12.7g||18 %|
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Calories per serving: 193
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