Tofu Scramble

Use this quick and easy recipe as a base for a bowl, wrap, or breakfast tacos. Once you have assembled your core ingredients for your scramble base, choose your favorite vegetables and condiments to add flavor and depth. These compliment the Plant-based English Breakfast very well!

Recipe by Derek Sarno


Calories: 232kcal


  • 2 cups cauliflower florets, cut small bite size
  • 1 block of tofu (extra-firm), broken up by hand
  • 1/2 white onion, diced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon black pepper
  • ½ teaspoon black salt (optional) or use regular kosher salt.
  • 1 teaspoon olive oil (optional)

Optional accompaniments:

  • Your favorite vegetable additions
  • Whole grain tortillas
  • Your favorite salsa
  • Avocado
  • Hot sauce of choice

How To Prepare

  1. Preheat oven to 350ºF/180ºC.
  2. Bring a small sauce pot of water to boil (for blanching cauliflower). Once the water has come to a boil, boil the cauliflower for 2 minutes, then strain and set aside.
  3. In a large bowl, break up the firm tofu with your hands into small to medium size chunks. Add the cauliflower to a bowl. Add seasonings of choice and lightly mix all ingredients together.
  4. Heat an oven safe skillet on medium-high heat and add the olive oil (optional) and onions. Stir for a few minutes until the onions are translucent and aromatic.
  5. Add the scramble mixture. Saute for a couple of minutes stirring often, and finish in the oven for 3-5 minutes.
  6. Remove from the oven and serve with your favorite accompaniments.

Tofu Scramble

  • Try using the scramble to make breakfast tacos with beans and baby spinach for a protein packed variation. Add 2 handfuls of baby spinach for the added vegetables and 1 Cup of black beans for even more protein. Finish with a handful of fresh coriander or parsley, some nutritional yeast or plant-based cheese to boost indulgence level.


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Tofu Scramble