There are many very good recipes for scrambles, but most call for tofu. In this recipe, cauliflower takes the place of the tofu—with delicious results.
- Place the onion, red and green peppers, and mushrooms in a medium skillet or saucepan and sauté over medium-high heat for 7 to 8 minutes, or until the onion is translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
- Add the cauliflower and cook for 5 to 6 minutes, or until the florets are tender.
- Add the salt to taste, pepper, turmeric, cayenne, garlic, soy sauce, and nutritional yeast (if using) to the pan, and cook for 5 minutes more, or until hot and fragrant.
Photo by Keepin’ It Kind
Find this recipe and more in the Forks Over Knives Recipe App.
- 1 red onion, peeled and cut into ½-inch dice
- 1 red bell pepper, seeded and cut into ½-inch dice
- 1 green bell pepper, seeded and cut into ½-inch dice
- 2 cups sliced mushrooms (from about 8 ounces whole mushrooms)
- 1 large head cauliflower, cut into florets, or 2 (19-ounce) cans ackee, drained and gently rinsed
- Sea salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons turmeric
- ¼ teaspoon cayenne pepper, or to taste
- 3 cloves garlic, peeled and minced
- 1 to 2 tablespoons low-sodium soy sauce
- ¼ cup nutritional yeast (optional)
Preparing a perfect salad is now as easy as a toss and a pour. Our salad dressings have no added oils and are crafted especially for your whole-food, plant-based diet.