About Ann Arbor Vegan Kitchen:
Hi there, lifesfinewhine readers, and thank you, Pooja, for inviting me to share this guest post!
Quick intro. My name is Vicki Brett-Gach, and I’m a Master-Certified Vegan Lifestyle Coach, Plant-Based Culinary Instructor, Certified Personal Chef, and author of The Plant-Based for Life Cookbook: Deliciously Simple Recipes that Nourish, Comfort, Energize, and Renew.
I coach individual clients and teach a broad range of heart-healthy, whole-food, plant-based cooking classes to groups of all sizes.
My blog is Ann Arbor Vegan Kitchen where I’ve been sharing recipes for over 10 years – always trying to make eating healthy delicious, fun AND easy. Please subscribe to the blog to stay connected with new recipes as soon as they are published!
Cauliflower Tofu Scramble Recipe:
This cauliflower tofu scramble is a wonderful way to start the day. It’s really versatile, and great as a savory-filled tortilla, or over baked (or mashed) potatoes. This makes a large, nutrient-rich batch, so customize to your heart’s content. Make this with any vegetables you like…zucchini, summer squash, celery, broccoli, cabbage, mushrooms, tomatoes, etc. I promise, this will come in handy day after day, for a great savory breakfast, lunch, or dinner, throughout the week.
CAULIFLOWER TOFU SCRAMBLE
serves 6 to 8
1 large onion, diced
1 red bell pepper, diced
1 jalapeño, minced
1 head of cauliflower, cut into florets
1 package extra firm tofu, crumbled
2 tablespoons Scrambler Seasoning Mix* (recipe below)
sprinkle of extra curry (or hot curry), to taste
sprinkle of hot sauce, to taste
kosher salt, to taste
coarsely ground black pepper, to taste
garnish: fresh cilantro (optional)
Instructions
Heat a large nonstick sauté pan over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. Add bell pepper and jalapeño, and continue to sauté briefly. Add cauliflower, crumbled tofu, and 2 tablespoons of the Scrambler Seasoning Mix. Continue cooking over medium high heat for several minutes, stirring occasionally until cauliflower is tender and tofu begins to turn golden brown.
Season with an extra curry, hot sauce, and salt and pepper to taste. Remove from heat.
Garnish with fresh cilantro and serve hot, with sprouted whole grain Ezekiel English Muffins or tortillas.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
*SCRAMBLER SEASONING MIX
1 cup nutritional yeast flakes
5 tablespoons, plus 1 teaspoon onion powder
4 teaspoons curry powder
4 teaspoons ground turmeric
4 teaspoons ground cumin
4 teaspoons kosher salt
1 to 2 teaspoons ground pepper
Instructions
Blend all ingredients together and store in a small covered jar.
I hope you guys enjoyed this Cauliflower Tofu Scramble Recipe. Of course I did because you guys know how much I love tofu! I hope you guys take a minute to look at Vicki’s blog because there are some really great vegan recipes on there.
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