Quick, easy and super versatile, this spinach and corn tofu scramble is a great recipe to keep in your back pocket. It’s subtly spiced with cumin, smoked paprika, garlic and turmeric and brought to life with fresh baby spinach and juicy corn. Enjoy on toast, in tacos, on a sandwich or with roast vegetables. Ready in just 15 minutes!
Drain tofu and wrap in a clean kitchen towel to absorb excess liquid. See notes.
Heat oil in a frying pan or skillet over medium-high heat. Add onion and saute for 2 minutes until soft, then add spices and cook for a further 1 minute until fragrant.
Using your hands, crumble the tofu into the pan. Stir through to combine with the onion and spices and cook for another 2 minutes. Mix in the milk and continue to cook, stirring continuously, for 2 minutes.
Mix in the corn and spinach and cook for a further 3 - 5 minutes until the tofu is cooked but still full of moisture and the corn and spinach are heated through.
Notes
Pressing the tofu - you don't need to do this, however, I find that removing the liquid that it has been stored in allows more space for the new flavours and plant milk to absorb into. This results in a more flavoursome scramble. Corn options - Frozen (and thawed), canned, or cooked corn cut from the cobIf you like your scramble extra creamy, crumble the tofu more finely and add a little more milk until the desired consistency is reached.Store leftovers in the fridge for up to 24hrs. When reheating, you may need to add some moisture back into it by adding a little extra milk.