You voted, and this Potato Cauliflower Scramble is the breakfast winner from Dreena’s Kind Kitchen.
I had a hunch it would be the scramble or the Lemon-Poppyseed Muffins. It was close, but this delicious vegan cauliflower scramble took the win.
And, I know you’ll love this one. Here’s the thing with tofu scrambles in general.
They almost always have a ‘tex-mex’ flavor. Almost every scramble I’ve tried in a restaurant or recipes I’ve seen use a combination of cumin and turmeric. Which is fine when you want a tex-mex flavor.
But I wanted to create a recipe that tasted more like a breakfast scramble. Something more reminiscent of a scramble I remembered eating, with a little more flavor-flair!
Enter kala namak (aka black salt) for egg-y flavor, plus potato and cauliflower to bulk up the scramble.
Because many tofu scrambles are made with just tofu and seasonings. And a block of tofu doesn’t go very far feeding a family – or keeping for leftovers.
Kind of like making (from how I recall) scrambled eggs. It would take a lot of eggs to make enough scrambled eggs for a couple of people.
So, I use the potato and cauliflower to add “bulk” to the scramble, plus it just tastes great.
Tofu Scramble FAQ
It adds good texture to the scramble, but if you cannot eat soy, you could make this scramble entirely with potatoes and cauliflower.
Absolutely. I always store in an airtight container for up to a week. Reheat in a baking dish (covered with foil), or you can reheat in the microwave if you have one.
It’s not the best dish to freeze. Tofu changes significantly when frozen and thawed, as explained in this post.
You can enjoy it straight up, or pair with a salad, roasted sweet potatoes, sauteed greens (see my fave way to prep kale here), or anything else you like, really.
You don’t have to, but it does add that characteristic ‘eggy’ flavor. You can order online, and store with dried spices. If you choose not to use it, season to taste with additional salt (but again, I highly recommend it).
You can. The texture is better with a medium-firm tofu, it is just slightly softer-set and more like traditional scramble.
Enjoy the cauliflower scramble… x Dreena
Potato Cauliflower Scramble
- 2-4 tablespoons water
- 1/2 cup chopped green onions or 3 tablespoons dried onion flakes
- 1 cup finely chopped zucchini
- 2 1/2 – 3 cups steamed cauliflower florets mashed (see note)
- 1 12–16-ounce package medium or medium-firm tofu, drained and crumbled
- 2 cups chopped cooked potato see note
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt or more to taste
- Freshly ground black pepper to taste optional
- 2 tablespoons tahini
- 2 1/2 tablespoons nutritional yeast
- 1/2 – 3/4 teaspoon black salt see note
- 2-3 cups chopped spinach or kale optional
- Heat a large nonstick skillet over medium-high heat. Pour in 2 tablespoons water and add the onions and zucchini. Cook for 5 minutes, or until slightly softened, then add the cauliflower, tofu, potato, mustard, garlic powder, salt, and pepper (if desired). Cook for 3–4 minutes, then add the tahini and nutritional yeast and stir to combine. If the mixture is sticking to the pan, add another tablespoon or two of water. To finish, add the black salt; if you’re using greens, add them and stir until just wilted and still bright green (spinach will cook faster than kale). Season to taste with extra salt, pepper, and black salt, and serve.