Tofu Scramble with Corn, Mushrooms & Bell Peppers

Name: Tofu Scramble with Corn, Mushrooms & Bell Peppers
Yield: Makes 4 Servings
Ingredients: green onions, 1 bunch, white and pale green parts, thinly sliced; fresh cilantro, 2 Tbsp chopped; sweet yellow corn kernels, 1 cup (6 oz/185 g), thawed frozen or cut from about 2 ears of corn; red bell pepper, 1, seeded and thinly sliced; garlic, 2 cloves, pressed or minced; olive oil, 2 tsp plus 2 Tbsp; fresh lime juice, 2 Tbsp; low-sodium soy sauce, 4 tsp; sweet curry powder, 1 Tbsp; cremini mushrooms, 8 oz (250 g), sliced; fresh ginger, 1-inch (2.5-cm) piece, peeled and grated or minced; firm tofu, 1 lb (500 g), drained and cut into 1-inch (2.5-cm) cubes

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

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 summer fresh), while fresh ginger, curry powder, and cilantro provide a boost of flavor.

Ingredients

olive oil, 2 tsp plus 2 Tbsp
fresh lime juice, 2

Vegetarian
Summer
Breakfast

Method

In a large bowl, stir together 2 teaspoons olive oil, lime juice, soy sauce, curry powder, and ginger. Add tofu and stir gently to coat.
Heat 2 tablespoons olive oil in a