Sweetcorn and Tofu Scramble

This is a simple to make and tasty protein-rich dish that uses seasonal sweetcorn and onions. In this recipe you can use fresh sweetcorn, removing the kernels from the cob with a sharp knife, or you can use frozen organic sweetcorn. The sweet taste of this dish supports our stomach and spleen energy.
Course Side Dish
Cuisine Macrobiotic, vegan
Keyword sweetcorn, tofu
Servings 3 people


  • 2 medium white onions cut into half moons
  • 2 ears of sweetcorn with kernels removed from the cob or ½ a pack of frozen sweetcorn
  • 1 block of fresh firm tofu
  • 1 Tbs shoyu or tamari
  • 1 tsp mirin rice wine or 1tsp brown rice syrup
  • 1 tsp fresh lemon juice
  • ½ bunch of spring onions chopped
  • 1 tsp sesame or olive oil


  • Heat the oil in a skillet or frying pan, add the sliced onions and sautee until soft and transparent.
  • Add the sweetcorn kernels and cook until tender (about 4 mins) stirring constantly.
  • Take the block of tofu and crumble it with your hands into the sautéed veg and cook for a further 5 minutes.
  • Add all your seasonings to taste and stir in the chopped spring onions.