Masala-Spiced Tofu Scramble
A masala-spiced tofu scramble with roasted cauliflower, onion, and kale that takes just 30 minutes from start to finish. Healthy, satisfying, delicious, and perfect for any time of day!
Servings 2
Ingredients
- 3-4 Tbsp grape seed oil (or sub olive oil or melted coconut oil)
- 1 medium head cauliflower (de-stemmed and roughly chopped)
- 1/2 medium red onion (thick sliced)
- ~1/3 cup tandoori masala spice blend (divided*)
- 1 healthy pinch each salt + pepper
- 3 large handfuls lacinato kale (chopped)
- 1/4 cup kalamata olives (pitted and halved)
- 8 ounces extra-firm tofu (pressed dry)
- 1/4 cup fresh parsley (finely chopped // optional)
- Serve with: Best Damn Vegan Breakfast Potatoes
Instructions
- Preheat oven to 400 degrees F (204 C) and wrap tofu in a clean, absorbent towel and set something heavy on top (like a cast iron skillet or tea pot) to begin drying.
- Add chopped onion and cauliflower to a large mixing bowl with 2 Tbsp oil, 3 Tbsp masala spice blend and a healthy pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size) and toss to combine. You want it very heavily seasoned - almost all visibly coated (see photo) - so add more spice if necessary.
- Add to a lightly greased or foil lined baking sheet and bake for 20 minutes.
- In the meantime, add kale to the mixing bowl you used before and toss with another dash of oil and a shake of masala spice, salt, and pepper. Massage to coat.
- At the 20 minute mark, stir cauliflower and onion to cook evenly and add the kale to one end of the baking sheet. Bake for 5 minutes more.
- Move onto the tofu while veggies are baking: Preheat large skillet to medium, medium-high heat.
- While heating, to the same mixing bowl you used before, add the tofu and use a fork to piece it apart. Add chopped olives, 1 Tbsp oil and another healthy shake (~ 1 heaping Tbsp) masala blend (amounts as original recipe is written // adjust if altering batch size), salt, and pepper. Optional: I also added a dash of hot sauce for color. If using parsley, add half at this time for color and reserve the rest for garnish/serving.
- Once the pan is hot, add a bit more oil and then the tofu mixture. Continue cooking and stirring (adding more masala if desired) for about 5 minutes, or until it looks visibly browned and dry.
- To serve, place the cauliflower/kale/onion mixture on the serving plates and top with tofu scramble. Garnish with a bit more fresh parsley and serve with hot sauce and breakfast potatoes, if desired. Although, I think it’s perfect on its own.
- Store leftovers in the fridge, covered for up to 2 days, though best when fresh.
Notes
*DIY Tandoori Masala Blend: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed.
*I bought my Tandoori Masala blend at Whole Foods and it was spot on and delicious!
*Inspired by the Masala Tofu Scramble at Bijou Cafe in Portland, OR
*Nutrition information is a rough estimate calculated with the lesser amount of oil.
*I bought my Tandoori Masala blend at Whole Foods and it was spot on and delicious!
*Inspired by the Masala Tofu Scramble at Bijou Cafe in Portland, OR
*Nutrition information is a rough estimate calculated with the lesser amount of oil.
Nutrition (1 of 2 servings)
Serving: 1 serving Calories: 511 Carbohydrates: 32.9 g Protein: 25.4 g Fat: 35.3 g Saturated Fat: 3.8 g Polyunsaturated Fat: 18.4 g Monounsaturated Fat: 5.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 434 mg Potassium: 1157 mg Fiber: 11.4 g Sugar: 7.9 g Vitamin A: 16350 IU Vitamin C: 323.4 mg Calcium: 610 mg Iron: 5.9 mg