Masala Seasoned Tofu Scrambled

A large plate of our Masala-spiced vegan Tofu Scramble for breakfast

We are lunch people.

That’s one of the things we miss most about Portland – it’s a breakfast and lunch mecca. Come taste, and you will see.

One of the first things we do when we get back is go to Bijou Cafe – our favorite breakfast spot. It was there that I found the tofu scrambled that beat all the other tofu scrambles – the masala-spiced, vegetable-laden, savory scrambled that haunted me for days after we left.

Fear not, I tackled the case right away and am happy to report that I have USED this thing down to the spices. Let’s have lunch!

Masala Spice Mix Jar

The star of this recipe is the tandoori masala spice mix*. If you’re not a fan of spicy food, fear not! It is a complex spice mix that is not spicy in a hot way, just flavorful.

I did a little research on masala spice mixes and it can get a little tricky, so I picked it up at Whole Foods to see if it came close. Secret time? I’m sure that’s what the people in Bijou use.

*Notes: You can learn about this incredible Indian spice blend here.

Adding Masala Spice Mix to chopped kale in a mixing bowl

But, if you don’t have access to the Tandoori Masala spice mix at Whole Foods, I’ve included a mix below that will get you very close.

One of the things I love most about this scramble is the incredible use of cauliflower.

Let’s be real, nobody likes cauliflower. But in this scramble, that’s my favorite part! It adds so much warmth and texture and pairs perfectly with the onions and kale.

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The Kalamata olives add a touch of saltiness that brings it all together.

A baking sheet filled with cauliflower and shallots coated with a masala spice mix
Mix tofu, olives and grilled vegetables for a delicious vegan breakfast recipe

My favorite part – simple!

30 minutes
9 ingredients
No fancy method needed

A plate of Masala Scramble Seasoned Tofu with grilled vegetables and breakfast potatoes

If you can grill vegetables and stir in the spices, you can make this dish!

And make it you have to. His:

warm
scented
Tasty
Perfectly seasoned
Full of vegetables
Full of protein
Complicated but easy to make
Fast
& Satisfying

Here’s the thing, I think I’ve made this recipe so similar to the original at the restaurant that I like mine even more! I know, this is serious. Plus, I can eat it with my unadulterated Best Vegan Breakfast Potato.

If you made this recipe, let us know! Leave a comment, share on social media, or our favorite – take a picture and tag #worthyrecipe on Instagram so we can see it! We love to see what you guys cook.

Cheers!

A plate of Masala-spiced Tofu Scrambles for a filling vegan breakfast
Our plate of Tofu Scramble recipe with Masala-spiced cauliflower, kale, onions and potatoes

Masala Seasoned Tofu Scrambled

Stirring tofu masala with roasted cauliflower, onion and kale takes just 30 minutes from start to finish. Healthy, satisfying, delicious and perfect for any time of day!

Preparation time 10 minute
Cooking time 20 minute
Total Time 30 minute
Portion 2
Course Breakfast, Main Course
Cook Gluten Free, Indian Inspired, Vegan
Freezer Friendly No
Is it fixed? 2 days

instructions

  • Preheat the oven to 400 degrees F (204 C) and wrap the tofu in a clean, absorbent towel and place something heavy on it (like a cast-iron skillet or tea pot) to start drying.
  • Add the chopped onions and cauliflower to a large bowl containing 2 tablespoons oil, 3 tablespoons of the masala seasoning mixture and a pinch of salt and pepper (amount according to original recipe written // adjust if changing batch size) and stir to combine. You want it heavily seasoned – almost everything looks coated (see photo) – so add more seasoning if necessary.
  • Add to a lightly greased or foil pan and bake for 20 minutes.
  • Meanwhile, add the kale to the mixing bowl you used earlier and toss with a little more oil and whisk in the masala seasoning, salt, and pepper. Massage to coat.
  • At the 20 minute mark, stir in the cauliflower and onion to cook evenly and add the kale to one end of the pan. Bake for another 5 minutes.
  • Move to the tofu while the vegetables are roasting: Heat a large skillet over medium, medium-high heat.
  • While heating, to the same mixing bowl you used earlier, add the tofu and use a fork to separate it. Add chopped olives, 1 tablespoon oil and another healthy whisk (~1 tablespoon) masala mixture (amount as original recipe wrote // adjust if changing batch size), salt, and pepper. Optional: I also added a little hot sauce for color. If using parsley, add half this time for color and leave for garnish/serving.
  • Once the pan is hot, add a little oil and then the tofu mixture. Continue cooking and stirring (adding more masala if desired) for about 5 minutes, or until lightly browned and dry.
  • To serve, place the cauliflower/kangkung/onion mixture on a serving plate and sprinkle with the tofu scramble. Garnish with a dash of fresh parsley and serve with hot sauce and breakfast potatoes, if desired. Although, I think it’s perfect on its own.
  • Store leftovers in the refrigerator, covered for up to 2 days, though it’s best when fresh.

Nutrition (1 of 2 portion)

Portion: 1 portion Calories: 511 Carbohydrate: 32.9 g proteins: 25.4 g Fat: 35.3 g Saturated fat: 3.8 g Polyunsaturated fats: 18.4 g Monounsaturated fat: 5.4 g Trans fat: g Cholesterol: mg Sodium: 434 mg Potassium: 1157 mg Fiber: 11.4 g Sugar: 7.9 g Vitamin A: 16350 IU Vitamin C: 323.4 mg Calcium: 610 mg Iron: 5.9 mg
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