Tofu scramble ain't just for breakfast! This dish combines garlicky roasted cauliflower with protein-rich tofu scramble, plus an egg-free sauce gribiche that enhances their flavors. With capers and gherkins, this bold sauce gribiche brings some punch to this otherwise mild dish. Serve hot or warm with the sauce on the side.

Roasted Cauliflower and Tofu Scramble With Sauce Gribiche [Vegan]

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Serves

4

Cooking Time

40

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Ingredients

For the Cauliflower:

  • 1 medium cauliflower (about 2.2 pounds)
  • 2 garlic cloves, crushed

For the Sauce Gribiche:

  • 2 teaspoons Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped capers
  • 4 tablespoons finely chopped gherkins in vinegar
  • 5 tablespoons finely chopped parsley

For the Tofu Scramble:

  • 1 14-ounce block firm tofu
  • 2 garlic cloves, crushed
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon turmeric
  • Extra virgin olive oil
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Preparation

  1. Preheat the oven to 390°F.
  2. Drain tofu and press it so that to extract as much liquid as possible. You can do this by placing the tofu between two plates with a heavy weight on top or by using a tofu press.
  3. Cut the cauliflower into smallish florets.
  4. Place cauliflower florets and crushed garlic on a baking tray. Gentle toss in a bit of olive oil. Roast for around 30minutes until cauliflower is cooked. Make sure you give a stir after 15 minutes, so vegetables cook evenly.
  5. In the meantime, make the sauce gribiche by mixing together: Dijon mustard, vinegar, extra virgin olive oil,chopped capers, chopped gherkins, and chopped parsley leaves. Set aside. 10 minutes before the cauliflower is cooked, start making the tofu scramble.
  6. To make the scramble, heat a frying pan sprayed with some olive oil. In a separate bowl, mash pressed tofu with a fork. Transfer scrambled tofu to the frying pan.
  7. Add turmeric, nutritional yeast, and crushed garlic. Blend well. Cook over medium heat, stirring often, until warm.
  8. Serve roasted cauliflower mixed with scrambled tofu with the sauce gribiche on the side. This dish is best eaten hot or warm.
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