Name: Breakfast Scramble
Total time: 30 min
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)

Ready In: 30 minutes
Makes 6 Servings
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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

By Del Sroufe, Apr 13, 2015

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)

Instructions

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.

(10)

16 Comments

Comments (16)

(4.5 from 10 votes)

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Chrissy2 months ago

This makes one poriton?

Forks Over Knives2 months ago

Hi Chrissy,
This makes 6 servings. You can find serving/yield size up at the top of all our recipes. Let us know how it turns out!

Tracy B7 months ago

Wishing you comfort and support on your journey. Praying you are fully healed!

Ara9 months ago

Thank you! I enjoyed making this as a lightly steamed vegetable dish. It was great. I had some previously steamed cauliflower which I added toward the end. I also substituted tamari for the soy sauce. This is a great meal as I battle breast cancer with natural measures!

Arla9 months ago

Sorry, my name is Arla, but I didn’t notice the typo until after submitting!

Dawn10 months ago

This dish turned out really nice, after my initial prep off the ingredients. Flavors married together well and truly woke my taste buds this morning. It really looks like scrambled eggs, but taste so much better! Thanks for the recipe

Clare1 year ago

I love this, and make it whenever cauli is at its best.

Ligia Carpenter1 year ago

I also put crumbled tofu sprinkled with turmeric. I do this scrambles often.

Clare1 year ago

My new favourite breakfast, lunch and dinner :).
I omitted the cayenne (it’s not you, it’s me) and used miso instead of soy as I think it has a fuller flavour.
Thanks

Paula7 months ago

I’m with you on the cayenne. Great idea to use miso. I’ll have to try this. 🙂

Carol L Buckley1 year ago

This was a very tasty veggie dish. Both my husband and myself enjoyed it! Different and delicious!

Felicia P2 years ago

I love this scramble. Next, I will put less turmeric. I had side toast with it.

Kathy2 years ago

Such a delicious way to start the day! All the veggies are well seasoned. Next time I will add even more veggies to make enough for lunch.

Debbie2 years ago

A bit spicy for breakfast. I would cut the cayenne back quite a bit next time..it dominates the flavor.

Michelle2 years ago

Made it for a brunch and everyone enjoyed regardless of diet!

Sharon Clark2 years ago

I love cauliflower and can’t think of a better substitute for tofu which I also enjoy but doesn’t have the flavor cauliflower does. SMILE

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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