Spiced Tofu Scramble

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Spiced Tofu Scramble

This hearty and flavorful tofu scramble features a savory blend of spices with roasted cauliflower, kale, and onions. It's a perfect breakfast option that's both satisfying and nutritious. Serve it with your favorite toast or over a bed of grains for a complete meal.
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Meal Type: Breakfast, Lunch
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free
Tool: Oven, Stove
Ingredient: Cauliflower, Kale, Tofu
Servings: 4
Ingredients
  • 1 14oz block(s) firm tofu
  • 2 tablespoon(s) olive oil (or use water/broth for oil-free)
  • 1 head(s) cauliflower cut into florets
  • 1/2 red onion sliced
  • 2 cup(s) kale chopped
  • 1/4 cup(s) kalamata olives sliced
  • 1/4 cup(s) fresh parsley chopped
  • 1 teaspoon(s) paprika
  • 1/2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) onion powder
  • 1/4 teaspoon(s) ground turmeric
  • 1/4 teaspoon(s) ground cinnamon
  • Salt and pepper to taste
US Customary - Metric
Instructions
  • Preheat the Oven: Preheat your oven to 400ยฐF (200ยฐC). Line a baking sheet with parchment paper.
  • Prepare the Vegetables: In a large mixing bowl, toss the cauliflower florets and sliced red onion with 1 tablespoon of olive oil, paprika, ground cumin, garlic powder, onion powder, turmeric, cinnamon, salt, and pepper. Spread the mixture evenly on the prepared baking sheet.
  • Roast the Vegetables: Roast the cauliflower and onion in the preheated oven for 20 minutes. After 20 minutes, stir the cauliflower and add the chopped kale to one end of the baking sheet. Roast for an additional 5 minutes, until the kale is wilted and the vegetables are tender and slightly crispy.
  • Prepare the Tofu: While the vegetables roast, press the tofu to remove excess liquid. Cut the tofu into cubes and place it in a bowl. Add the remaining tablespoon of olive oil (or water/broth for oil-free), and sprinkle with salt and pepper.
  • Cook the Tofu: Heat a large skillet over medium-high heat. Add the tofu cubes and cook for about 5-7 minutes, turning occasionally, until they are browned and crispy on all sides.
  • Combine and Serve: Remove the roasted vegetables from the oven. Add the sliced kalamata olives and stir to combine. Top the roasted vegetables with the crispy tofu and garnish with fresh parsley. Serve immediately.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Notes
Oil-Free Option: Omit the olive oil and use water or vegetable broth for roasting and cooking the tofu.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 208kcal | Carbohydrates: 13g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 188mg | Potassium: 529mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1440IU | Vitamin C: 87mg | Calcium: 200mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan