Tofu Scramble with Corn, Mushrooms and Bell Pepper
This hearty breakfast dish cooks up quickly and is a delicious alternative to the usual egg scramble. Sweet corn adds color and crunch, while fresh ginger, curry powder and cilantro all provide a boost of flavor.
- 2 tsp. plus 2 Tbs. olive oil
- 2 Tbs. fresh lime juice
- 4 tsp. low-sodium soy sauce
- 1 Tbs. sweet curry powder
- 1-inch (2.5-cm) piece fresh ginger, peeled and grated or minced
- 1 lb. (500 g) firm tofu, drained and cut into 1-inch (2.5-cm) cubes
- 8 oz. (250 g) cremini mushrooms, sliced
- 2 garlic cloves, pressed or minced
- 1 bunch green onions, white and pale green parts, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 cup (6 oz./185 g) sweet yellow corn kernels, thawed frozen or cut from about 2 ears of corn
- 2 Tbs. chopped fresh cilantro
In a large bowl, stir together 2 tsp. of the olive oil, the lime juice, soy sauce, curry powder and ginger. Add the tofu and stir gently to coat.
In a large fry pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the mushrooms and cook, stirring often, until they release their juices and begin to brown, 3 to 4 minutes. Stir in the garlic and green onions and cook until the garlic is fragrant and the onions are softened, about 1 minute. Stir in the bell pepper and corn and cook until softened, 1 to 2 minutes.
Add the tofu with its marinade. Stir to combine and break up the pieces of tofu slightly. Cook, stirring often, until the liquid is evaporated and parts of mixture are crusty and browned, about 5 minutes longer. Remove from the heat, stir in the cilantro and serve immediately. Serves 4.
Adapted from Williams Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira (Weldon Owen, 2011)