Masala Elote Tofu Scramble

In the summer where I am, the corn is abundant and deliciously sweet. I indulge in buying ears of it and enjoying the fresh, milky crunch of the kernels. This dish is a mash-up of a favorite of mine (masala tofu scramble) with added ingredients that compliment the corn and make it the centerpiece of the recipe. Elote is incredible, and if you can get it where you are, you should eat it. In lieu of the authentic recipe, here is my take on a corn dish that fuses flavors from two of the best cuisines in the world, Indian and Mexican.

Ingredients

Tofu Scramble

• 1 Tbsp. ghee or olive oil
• 1 pinch cumin seeds
• 1 pinch coriander seeds
• 1 pinch fennel seeds
• 1 pinch cardamom seeds or 1-2 pods
• 1 thumb ginger, minced
• ½ cup yellow summer squash, chopped
• 1 ear corn, separated from cob
• ½ tsp. garam masala
• ½ tsp. cumin, coriander, and fennel (CCF) powder
• ¼ tsp. turmeric
• 1 pinch salt (to taste)
• 1 pinch pepper
• 1 cup tomato, chopped
• ¼ cup bell pepper, chopped
• ¼ block tofu, crumbled
• Finishing spices (pinch each of amchoor, fenugreek leaves, and nutritional yeast)
• ½ cup cucumber, chopped
• 1 pinch nigella seeds (garnish)
• Coriander (cilantro), chopped (garnish)

Elote Sauce

• ½ cup plain yogurt
• ½ lime, squeezed
• ¼ tsp. tajin (or to taste)

Method

1. Heat the oil in a pot on the stove at medium heat
2. Add the whole seeds to temper until brown or aromatic
3. Add ginger to sauté
4. After 1 minute, add the squash and corn to sauté
5. Once the vegetables are soft, add the ground spices, salt, and pepper
6. Add tomatoes and bell pepper, and sauté until tomatoes are jammy
7. Add tofu and turn off heat
8. After 1 minute, add finishing spices and cucumber
9. Let scramble cool with lid askew for 10-15 minutes
10. To prepare the elote sauce, stir together the yogurt, lime juice, and tajin in a container
11. Garnish with nigella seeds and coriander
12. Serve with tortillas or rice
13. Enjoy