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Tofu Scramble with Corn and Beans
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Source: https://recipheon.com/en/recipes/breakfast/tofu-scramble-with-corn-and-beans
About this recipe
Tofu scramble with corn and beans is a quick, filling plant-based breakfast made with simple ingredients, and also works well as a light lunch. Corn adds gentle sweetness, kidney beans make the dish more substantial, and tofu brings everything together in a soft, scrambled-egg-style base. Turmeric adds color and a breakfast-like appearance. Heat the corn and beans thoroughly before adding the tofu so all the ingredients reach an even temperature. Serve with bread or a tortilla.
Ingredients
180 g plain tofu
80 g cooked or canned corn, drained
80 g cooked or canned kidney beans, drained
1 teaspoon turmeric
2 slices bread or 1 tortilla
Steps
Drain the tofu and crumble it with a fork. Prepare 80 g each of cooked or canned, drained corn and kidney beans; dried beans are not ready for this brief heating step.
Heat the corn and beans in a nonstick frying pan over medium-low heat for 3–4 minutes, stirring frequently, until hot. This recipe does not call for added fat.
Add the tofu and turmeric. Heat for a few more minutes, stirring gently, until the spice is evenly distributed and the tofu is warm. Avoid crushing the beans or drying out the mixture.
Serve immediately with bread or a tortilla; the tofu should remain soft, and the beans and corn should hold their shape.
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