Summer Breakfast Tofu Scramble
With all of the garden fresh vegetables in the summer the combination makes a wonderful summer breakfast tofu scramble. The sweetness and crunch of fresh corn with caramelized onion and tangy tomato are delicious with the tofu and the spinach adds a beautiful color to round out this savory breakfast treat.
Summer Breakfast Tofu Scramble
Ingredients
- 2 lb firm tofu
- 1 tsp turmeric
- 1 tsp brewers yeast
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 tsp salt
- 4 tbsp olive oil
- 1 ear fresh corn
- 8 leaves fresh basil
- 1 bunch fresh spinach (optional)
- 1 cup cherry tomatoes
- 1/2 cup sweet onion, chopped
Instructions
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Cut fresh corn kernels off the cob and set aside.
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If adding spinach, rinse fresh spinach well, drain and roughly chop. Set aside.
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Open and drain the water from the tofu. Cut into 1/4 inch cubes and squeeze gently to remove moisture.
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In a large bowl mix tofu, turmeric, yeast, onion power, paprika and salt together.
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Add 2 tbsp olive oil to a sauté pan on high heat. Add the tofu and sauté until golden. Remove from heat and set tofu aside.
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Cut corn from cob, add 1 tbsp olive oil to sauté pan on high and add corn with a pinch of salt. Sauté until corn is just golden. Be careful the kernels tend to pop out of the pan. Remove from heat and add to the tofu mixture and set aside.
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Add 1 tbsp olive oil, pinch of salt and sauté chopped onion until just starting to turn golden. Add the cherry tomatoes and sauté for 2 min. If you're adding spinach, add it now and sauté for 2 more minutes. Stir gently until wilted. Remove from heat and add to the tofu mixture.
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Chop fresh basil and add it to the tofu and vegetable mixture, stir gently to combine. Serve warm and enjoy. This is also delicious with toast and avocado or in a tortilla as a summer tofu vegetable breakfast burrito.