Potato Cauliflower Scramble
The cauliflower in this tasty scramble is easily camouflaged by the spuds and tofu (if you’re in need of
“sneaking” it in)! Don’t feel you need to save this dish for breakfast—it’s tasty and satisfying any time of
the day.
Servings 2 -3 people
Ingredients
- 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
Instructions
- 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.
Notes
Cauliflower Note: Steaming the cauliflower helps it break down nicely in this scramble. You can steam it a day or two ahead of time to help speed preparation and store it in an airtight container in the fridge.
Potato Note: I prefer using cooked waxy potatoes here, but russets can be used if you have them on hand. (Check out the batch-cooking directions on page 000.) If you don’t have cooked potatoes handy, try grating raw potatoes, and add them to the pan with the onion and zucchini; you’ll need to add extra water to prevent sticking.
Black Salt Note: Also known as kala namak, black salt is not actually black but rather a light pink. Added just when finishing a dish, it contributes an eggy flavor to the scramble (that flavor dissipates with cooking). If you don’t have it, simply season with an additional 1/2– teaspoon sea salt to taste.
Ideas: For other add-ins, try 1/2 cup chopped fresh tomato, 2–3 tablespoons chopped sun-dried tomatoes, 1–2 tablespoons sliced pitted olives, and/or a splash of hot sauce.