Easy Tofu Scramble w/ Sweet Corn, Red Onion, Jalapenos, & Cilantro

Posted by Noelle on July 22nd, 2012
Categories: Breakfasts
Tags: ,,

On our way up to Maine for our annual vacation, we like to stop for a couple nights in charming Portsmouth, NH. Charming doesn't do it justice... I could happily live forever in the restored historic city, nestled against the ocean, with it's brick paved streets, classic New England architecture, and abundance of fabulous restaurants and shops. We always stay in the pet-friendly Sheraton on the edge of town (Willow, our sweet dog, comes with us too). The location is great, we literally park the car and spend the next 3 days walking. There is an ever-constant, refreshing breeze that circles through the town, making it feel kissed with coolness even on the hottest days. My favorite place to shop is at Gus & Ruby Letterpress, where they have the prettiest and wittiest cards and other unique stationary items. Now on to the food... The vegan pizza at the Flatbread Company is delicious and right up my alley. They don't put those faux cheeses on, instead they make a pie so packed with flavor using their wood-fired tomato sauce (OMG heaven), caramelized onions, mushrooms, and kalamata olives that you can't help but eat every last bite. Can you say extra napkins please? But, alas my absolute favorite dish is served up piping hot at an eclectic dive called The Friendly Toast. They make any of their scrambles with tofu and will happily advise on everything they have that is vegan. I love that in a restaurant 🙂 So they put together a tofu scramble for us that included fresh sweet corn, pickled jalapenos, and cilantro. It was so simple in it's ingredients, and yet orgasmically good. I hadn't had a tofu scramble without the normal barrage of turmeric and other spices... but this was pure tofu goodness. This is our new family brunch favorite and I am instantly whisked away to relaxing Portsmouth with every bite...

Vegan Tofu Scramble

Tofu Scramble Jalapenos Corn

Ingredients:

  • 2 cups of red onions, sliced vertically into 1/4" moons
  • 1 & 1/2 cups of sweet corn, I used fresh
  • 3/4 cup to 1 cup of pickled jalapenos, patted dry and quartered (use more or less depending on how much heat you like)
  • 4 tsp canola oil, divided
  • 1 tsp salt, divided, more to taste
  • 2 - 14oz containers of extra firm tofu, drained and patted dry with a paper towel
  • 1/4 cup packed cilantro, finely chopped
  • black pepper to taste
  • Directions:

    Heat 2 tsp of oil in a large non-stick skillet over medium-high heat. Once oil is hot, add onions and 1/4 tsp of salt, cook for 2 minutes, then add corn and jalapenos. Cook for 2 additional minutes. Remove from pan and set aside. Wipe pan quickly with a bunch of dried paper towels to clean. Add remaining 2 tsp of oil and heat pan again over medium-high heat until hot. Crumble the tofu into bite sized pieces and add to the pan. Let cook for 2-3 minutes, then stir and flip tofu. Let cook again for another 2-3 minutes and repeat until most of the tofu is golden on the outside. Once golden, add back in the onion, corn, and jalapeno mixture. Mix in the cilantro and remaining 3/4 tsp of salt. Tossing gently to combine and cook for another minute or two. Taste and add more salt if needed and black pepper. Serve hot with a side of toast, potatoes, or grits. Makes 4-6 servings.

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