scrambled roasted cauliflower and tofu

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

 

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prep time

5 mins

cook time

5 mins

total time

10 mins

 

author: quincesandkale

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.

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