Tofu Scramble with Corn, Mushrooms, and Bell Peppers- Courtesy of Healthy in a Hurry (originally posted April 17, 2014)

I tried a recipe tonight that I’ve wanted to try for a while. Husband wasn’t particularly interested in this one, and he’s out to dinner with a client tonight, so I took the opportunity to experiment without consequences (read: no complaining).

Glad I took the chance, since I actually found this Indian-inspired recipe pretty yummy! It’s listed as a breakfast recipe in my Healthy in a Hurry cookbook, but I really think it could work for any meal.
It’s easy, packed with freshness, color, and flavor, and at just 230 calories and 13 grams of protein per serving, it’s a very healthy meal option. If you’re a fan of Indian cooking, this one is worth trying.

Tofu Scramble with Corn, Mushrooms, and Bell Peppers- Courtesy of Healthy in a Hurry

Serves: 3-4

Ingredients:
Olive oil, 2 t plus 2 T
Fresh lime juice, 2 T
Low sodium soy sauce, 4 t
Sweet curry powder, 1 T
Fresh ginger, 1 inch piece, peeled and grated or minced
Firm tofu, 1 lb, drained and cut into 1 in cubes
Cremini mushrooms, 8 oz, 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 C, thawed frozen or cut from about 2 ears of corn
Fresh cilantro, 2 T chopped

Directions:
1. In a large bowl, stir together 2 t olive oil, lime juice, soy sauce, curry powder, and ginger. Add tofu and stir gently to coat.
2. Heat 2 T olive oil in 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, about 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 after liquid is evaporated). Remove from heat, stir in cilantro, and serve right away.
***To add bulk, if serving as a lunch or dinner, this scramble would go nicely with serving of rice.