scrambled roasted cauliflower and tofu

scrambled tofu and roasted cauliflower

I’ve been sick again with a cold for the last week and all I have craved is soft comfort food.  Cauliflowers are cheap again and I had recently bought two. I had roasted one of them in the oven the previous day.

When I woke with a sore throat, I thought of scrambled tofu for breakfast. I remembered that I had used roasted cauliflower in a quiche and thought I would give it a try in some scrambled tofu.

It was so delicious that I ate it three times over the next two days.

This is just an easy scramble of medium soft tofu, pieces of roasted cauliflower, kecap manis and sriracha.

I think I am always going to include some roasted vegetables in my tofu scrambles from now on. It adds to the texture and the flavour and lifts the tofu above the ordinary.

I ate mine with some toasted sourdough.  I feel better now.

 

scrambled roasted cauliflower and tofu
 
prep time
cook time
total time
 
author:
recipe type: Breakfast
cuisine: vegan
serves: 2
ingredients
  • 1 tsp olive oil
  • 1 cup roasted cauliflower pieces
  • ½ block medium soft tofu
  • 1 tsp kecap manis
  • sriracha to taste (I used probably about 1 tsp)
instructions
  1. Heat the oil in a frying pan.
  2. Add the tofu and cauliflower pieces and mash with a fork to a scrambled egg consistency.
  3. Fry until it starts to catch slightly, stirring.
  4. Add the kecap manis and sriracha
  5. Stir until well heated and brown.
  6. Serve with toast.

 

2 comments

  1. Cindy says:

    This is a great idea! I’ll add some extras next time I’m putting a cauliflower in the oven.

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