Most people nowadays have become quite comfortable with the concept of Tofu. Countless breakfast cafes have begun to offer a plant-based alternative to scrambled eggs and omelettes, known as the “Tofu Scramble.” This recipe takes the Tofu Scramble a bit further, by using it to transform a traditional South American egg & corn dish called “Mote Pillo,” that comes from the Southern Highlands region of the country of Ecuador. It’s perfect for celebrating Hispanic Heritage Month (September 15 - October 15), or for any weekend brunch.
“Mote Pillo” is traditionally prepared with a mixture of eggs and “Mote”, which is known to most English-speakers as White Hominy, those big white kernels of bumpy corn. Then, milk is added to make it creamy, and finally green onions bring all the flavors together. This is a lovely breakfast dish, or as a side dish for a hearty lunch. It is very kid-friendly, and can be modified to satisfy different personal tastes when it comes to both onion and egg flavors.
14 oz. Extra Firm Tofu, drained
½ tsp. Paprika
½ tsp. Turmeric
½ tsp. Garlic Powder
½ tsp. Cumin
25 oz. can of White (Mexican Style) Hominy, drained, but reserve liquid in a small bowl (You’ll also need a ⅓ cup measuring cup for the liquid.)
2 Tbsp. Unsweetened Soymilk (or Almond Milk, if preferred)
1 tsp. Salt, or to taste
¼ cup Green Onions, chopped or minced (both green and white parts are delicious)
Serves 4 to 6 people