Happy Memorial Day!

So maybe you’re sleeping in on your extra day off, or getting ready for a lunch picnic with friends. Here is a super easy, quick, and protein-packed recipe from the live webinar I did with Young Jains of America on Compassionate Cooking (video tutorial coming soon on my YouTube channel, so subscribe here!) that will help you kickstart your day:

Vegan Tofu Scramble with Roasted Corn Salsa

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Prep Time: 10 minutes & Cooking Time: 20 minutes

Servings: 4

Tofu Scramble:

  • 1 8-oz block tofu, extra firm- drained and crumbled
  • olive oil
  • ½ green chili or jalapeno
  • ½ red/yellow/green bell pepper, sliced thin
  • 2 cups greens (kale or spinach)
  • ½ cup black beans
  • 1 small zucchini chopped
  • 2 stalks chopped celery
  • A handful of cherry tomatoes, sliced in half
  • ½ cup chopped cilantro (or parsley if you don’t like cilantro)
  • Juice of 1/2 a lemon
  • Hot sauce (Choluda and Tabasco are Jain-friendly!)
  • Spice Paste
    • ½ tsp cumin
    • ½ tsp paprika
    • ½ tsp turmeric
    • ½ tsp sea salt
    • Dash of Asafoetida powder (Hing)
    • ~3 tbsp water to make sauce
  • Sliced avocado
  • Whole wheat tortilla (if creating a breakfast burrito)

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5-minute Jain Roasted Corn Salsa:

  • 3-4 medium roma tomatoes, halved
  • juice of ½ lemon
  • sea salt to taste
  • 3/4 cup cilantro
  • 1 small green pepper diced
  • 1 cup roasted corn (1/2 cup reserved; I bought this frozen at Trader Joe’s but you could also just use regular corn)
  • 1-2 stalks of diced celery (This makes a great onion substitution in texture! You can also use diced fennel)
  • 1 jalapeno or serrano pepper (fresh)

Directions: Toss all ingredients into blender, blend on medium speed until crushed but chunky texture.  Finally, mix in reserved portions for chunky salsa! THAT IS IT.

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Directions: Heat oil on medium heat and add green chili until it starts to sizzle. Add in tofu and cook for 5-10 minutes until lightly browned. Add in black beans and veggies to the sauté for 5 minutes. Add spice sauce and lemon juice and let it cook for 5 more minutes. Add your fresh greens, cherry tomatoes, and cilantro, bring to low heat. Serve as a side dish or wrapped in a tortilla as a breakfast burrito with avocado and your favorite hot sauce! If you’re up for it, an avocado rose makes a beautiful garnish!

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*If you are making a breakfast burrito, add the tofu scramble filling, some more of your favorite greens, and sliced avocado to a warmed whole wheat tortilla. Wrap the burrito and lightly brush the outside with olive oil. Place on a pan until tortilla is lightly browned, flip and repeat.

**You can even turn these into enchiladas by covering the burritos with enchilada sauce in a glass pan, topping it with vegan or vegetarian cheese, and baking it for 20 minutes at 375F. Leave a comment below if you’d like me to demo an enchilada recipe and how to make Jain enchilada sauce from scratch! 🙂

***I had this for dinner last night as a filling in mini taco tortillas, they make for super cute taco sliders!

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Posted by:Priyanka

I am a Board Certified Physician Assistant with a passion for helping others achieve their optimal health through a plant-based lifestyle. On this blog, I share simple recipes, wellness tips, and ways to practice compassionate living rooted in Jain values of non-violence, non-attachment, and non-absolutism.

3 replies on “Vegan Tofu Scramble & 5-minute Roasted Corn Salsa | Breakfast Burritos!

  1. Please share the recipe for Jain enchilada sauce from scratch! You’re an inspiration to so many strict Jains like us living in the US! Thanks for your recipes 🙂

    Like

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