Cauliflower Tofu Scramble


  • 1 red bell pepper, seeded and cut into ½-inch dice
  • 1 red onion (or white/yellow)
  • 1 14 ounce container of medium-firm tofu
  • 1 large head cauliflower, diced into ½ inch pieces
  • Sea salt (pinch)
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons turmeric
  • ¼ teaspoon cayenne pepper, or to taste (optional)
  • 3 cloves garlic, crushed and minced
  • 1 to 2 tablespoons low-sodium soy sauce (optional)
  • ¼ cup nutritional yeast (optional)
  • 1 cup fresh baby spinach
  • ¼ cup fresh baby tomatoes (1/2 of one large tomato)
  • Fresh parsley for garnish
  • Optional veggies to add: mushrooms, green bell pepper



  • In a medium plastic bowl, mash the tofu using a potato masher or fork
  • Sautee onion until translucent and lightly browned in a non-stick skillet (use water, veggie broth, or avocado oil) on medium-high heat for 4 minutes
  • Add the garlic and cook for two more minutes
  • Add the red pepper and continue to sautee for another 4 minutes. Add water to keep vegetables from sticking to the pan (one tablespoon at a time)
  • Add the cauliflower and baby tomatoes and cook for 5 minutes, or until the florets are tender. At the end, add the baby spinach and cook until just wilted.
  • Add the salt to taste, pepper, turmeric, cayenne, soy sauce (if using), and nutritional yeast (if using) to the pan, and cook for 5 minutes more, or until hot and fragrant
  • Garnish with fresh parsley and serve with baked hashbrowns or avocado toast



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