This cauliflower tofu scramble is a wonderful way to start the day. It’s very versatile – great as a savory-filled Ezekiel tortilla, and terrific over baked (or mashed) potatoes. I promise, this will come in handy day after day, for a great savory breakfast, lunch, or dinner, throughout the week.
The cauliflower extends the tofu, turning this scramble into a very large, nutrient-rich batch of deliciousness. Make this with any vegetables you like…zucchini, summer squash, celery, broccoli, cabbage, mushrooms, tomatoes, etc. Customize to your heart’s content.
We finished this batch (in the photo) today, so of course I’m already planning to make more tomorrow. : )
And don’t forget to order my book, The Plant-Based for Life Cookbook (Deliciously Simple Recipes to Nourish, Comfort, Energize and Renew), available now through Amazon and Barnes and Noble!
If you’re already enjoying it, please leave a positive review on Amazon for me!! Reviews and ratings are really helpful to potential new readers, and help to increase visibility for the title – – so if you have just a moment to leave a review…thank you very, very much!!! : )
CAULIFLOWER TOFU SCRAMBLE
1 large onion, diced
1 red bell pepper, diced
1 jalapeño, minced
1 head of cauliflower, cut into florets
1 package extra firm tofu, crumbled
2 tablespoons Scrambler Seasoning Mix
sprinkle of extra curry (or hot curry), to taste
sprinkle of hot sauce, to taste
kosher salt, to taste
coarsely ground black pepper, to taste
Garnish: fresh cilantro (optional)
Heat a large nonstick sauté pan (like Zavor Noir) over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. Add bell pepper and jalapeño, and continue to sauté briefly. Add cauliflower, crumbled tofu, and Scrambler Seasoning Mix. Continue cooking over medium high heat for several minutes, stirring occasionally until cauliflower is tender and tofu begins to turn golden brown.
Season with extra curry, hot sauce, and salt and pepper to taste. Remove from heat.
Garnish with fresh cilantro and serve hot, with sprouted whole grain Ezekiel English Muffins or tortillas.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen