Breakfast Scramble

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| | Makes 6 Servings

INGREDIENTS

  • 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)

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.

From Forks Over Knives – The Cookbook

Instructions:

  1. 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.
  2. Add the cauliflower and cook for 5 to 6 minutes, or until the florets are tender.
  3. 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

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