• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

Scrambled Tofu And Vegetables on Polenta

  • Recipe Submitted by on

Category: Vegetarian, Breakfast

 Ingredients List

  • Spring or filtered water
  • 1 Scallions; thinly sliced (1
  • -to 2)
  • 1 Carrot; thin matchsticks
  • 1 c Button mushrooms; thinly
  • -sliced, brushed free of
  • -dirt, 1 to 2 cups
  • 1/2 c Corn kernels; frozen or
  • -fresh
  • Soy sauce
  • 1 lb Extra firm tofu; crumbled


5 c Spring or filtered water
1 pn Sea salt
1 c Fine yellow corn meal

Heat a deep skillet. Add 2-3 tablespoons of water and add scallions and a
splash of soy sauce. Water-saute for 30 seconds. Add carrots, a splash of
soy sauce and saute 1 minute. Add mushrooms and corn, a splash of soy sauce
and saute for 1-2 minutes. Spread veggies evenly over skillet surface. Top
with crumbled tofu, season lightly with soy sauce and add a light
sprinkling of water to allow the dish to steam. Cover and simmer for 5-7
minutes. Remove cover and stir to combine ingredients.

Soft Polenta

Bring water and salt to a rolling boil. Slowly whisk corn meal into boiling
water, reduce heat to low and cook, stirring frequently, until mixture
thickens and center "heaves," about 25 minutes. Spoon soft polenta into
individual serving bowls and top with scrambled tofu. Serve hot.

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