CAULIFLOWER SCRAMBLE

Tofu scramble is the quintessential vegan breakfast scramble, but you can also create scrambles with vegetables or beans. I like using caulif l ower because it becomes crisp-tender during cooking and it soaks up spices and seasonings well. I especially like to pair it with chickpeas, which add protein and texture to this colorful morning meal.

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Step 1

Heat the oil in a large, wide skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 7 to 8 minutes, until the onion is tender and golden. Add the garlic and cook, stirring constantly, for 2 minutes.

Step 2

Add the caulif l ower and stir to combine, then add the water. Cook, stirring occasionally, for 8 to 10 minutes, until the caulif l ower is crisp-tender.

Step 3

Stir in the chickpeas, tamari, turmeric, mustard powder, paprika, thyme, and nutritional yeast and cook, stirring occasionally, for about 5 minutes, until the chickpeas are warm and the caulif l ower is perfectly tender and beginning to brown. Add the kale and cook, stirring constantly, until the kale has wilted. Taste and adjust the seasonings if desired. Serve right away, along with any desired accompaniments