Tofu Scramble with Corn, Mushrooms and Bell Peppers

This hearty breakfast dish cooks up quickly and is a delicious alternative to the usual egg scramble. Sweet corn adds color and crunch (frozen will do just as well as fresh in winter), while fresh ginger, curry powder and cilantro provide a boost of flavor.

 

Tofu Scramble with Corn, Mushrooms and Bell Peppers

 

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 the 2 tsp. olive oil, the lime juice, soy sauce, curry powder and ginger. Add the tofu and stir gently to coat.

 

Heat 2 Tbs. olive oil in a large frying pan over medium-high heat. Add the mushrooms and cook, stirring often, until they release their juices and begin to brown, 3 to 4 minutes. Stir in garlic and green onions and cook until garlic is fragrant and onions are softened, about 1 minute. Stir in 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.

 

 

Find more great recipes for nourishing fare you can prepare in a flash in our book Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira