Tofu Scramble with Corn, Mushrooms & Bell Peppers


Preparation info

  • Makes


    • Difficulty


Appears in

Healthy in a Hurry

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.


  • olive oil, 2 tsp plus 2 Tbsp
  • fresh lime juice, 2 Tbsp
  • low-sodium soy sauce, 4 tsp
  • sweet curry powder, 1 Tbsp
  • 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
  • cremini mushrooms, 8 oz (250 g), sliced
  • garlic, 2 cloves, pressed or minced
  • green onions, 1 bunch, white and pale green parts, thinly sliced
  • red bell pepper, 1, seeded and thinly sliced
  • sweet yellow corn kernels, 1 cup (6 oz/185 g), thawed frozen or cut from about 2 ears of corn
  • fresh cilantro, 2 Tbsp chopped


    1. 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.
    2. Heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Add mushrooms and cook, stirring often, until they release their juices and begin to brown, 3–4 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, 1–2 minutes.
    3. Add tofu with its marinade. Stir to combine and break up pieces of tofu slightly. Cook, stirring often, until liquid is evaporated and parts of mixture are crusty and browned, about 5 minutes longer. Remove from heat, stir in cilantro, and serve right away.