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Prep Time
15 mins
Total Time
45 mins


2 cups
halved grape tomatoes
500 mL
1/4 cup
red onions, finely diced
60 mL
1/4 cup
finely chopped fresh cilantro, divided
60 mL
2 tbsp
lime juice
30 mL
jalapeno, seeded and finely diced
1 1/2 tsp
salt, divided
7 mL
1 pkg
firm or extra firm tofu, drained well
350 g
eggs, beaten
corn tortillas, chopped into 1-in. (2.5-cm) pieces
1/4 cup
canola oil, divided
60 mL
1 can
black beans, drained, rinsed, divided
540 mL
2 cups
fresh or thawed from frozen corn kernels, divided
500 mL
ripe avocados, pitted, peeled and chopped
lime wedges, for serving


Step 1
In bowl, toss together tomatoes, red onions, 2 tbsp (30 mL) cilantro, lime juice, jalapeno and 1/2 tsp (2 mL) salt; set aside. In separate bowl, use fork to crumble tofu into small pieces; set aside. In third bowl, beat eggs with 3 tbsp (45 mL) water and 1/2 tsp (2 mL) salt.
Step 2
Toss tortilla pieces in 2 tbsp (30 mL) oil. Heat skillet on medium-high heat. Sauté tortilla pieces in batches until toasted, about 5 min. per batch. Transfer to baking sheet.
Step 3
In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat. Add crumbled tofu to skillet. Cook, stirring frequently, about 5 min. until lightly browned. Stir in half the tortilla pieces, half each of the beans, corn and reserved tomato mixture. Cook 5 min. until heated through. Transfer to serving platter. Keep warm in low oven.
Step 4
In same skillet, heat remaining oil over medium heat. Add egg mixture. Cook about 2 min., stirring frequently, until soft curds start to form. Stir in remaining tortilla pieces, beans, corn and tomato mixture. Cook, stirring, about 5 min. until eggs are set. Transfer to a second platter.
Step 5
Top both variations of breakfast scramble with avocado and remaining cilantro. Serve with lime wedges.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
19 g
Saturated Fat:
3 g
36 g
7 g
4 g
185 mg
16 g
680 mg