Hominy & Tofu Scramble, aka ‘Mote Pillo’

Hominy & Tofu Scramble, aka ‘Mote Pillo’

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)


  1. Preheat Non-Stick pan to Medium Heat. Crumble Tofu into the pan.
  2. Add in the Paprika, Turmeric, Garlic Powder and Cumin.
  3. Stir over Medium Heat for 10-12 minutes, moving frequently. Break up large chunks with a wooden spoon. If it’s sticking, add 1 Tbsp. water or broth, or scrape the pan with a wooden spoon or spatula. Make sure it is all turning the same yellow color (like scrambled eggs.)
  4. Add the drained Hominy into the pan, and add ⅓ cup of the reserved liquid. Stir.
  5. Add 2 Tbsp of Non-Dairy Milk.
  6. Cook for 5 minutes over Medium Heat, stirring frequently until heated through. If it sticks or gets too dry, add 1 more Tbsp. of milk at a time. The consistency should be creamy/milky.
  7. Turn off heat. Add 1 tsp. Salt, or to taste.
  8. Remove from heat and serve. Sprinkle about a tsp. of Green Onions on top of each serving.


  • If your kids don’t like raw Green Onions, you can omit it on their portions.
  • You could also sprinkle in a few Tablespoons of Green Onion (preferably minced tiny) during cooking when you add the Milk, so it can cook with the liquids. This should soften the flavor for them.


  • If you really want an “egg” flavor to your dish, try substituting regular salt for Black Salt (Kala Namak). Start with just a ¼ tsp. of it at a time, and taste as you go.

Serves 4 to 6 people