- 3-4 T grape seed oil (or sub olive oil or melted coconut oil)
- 1 head cauliflower, de-stemmed and roughly chopped
- 1/2 red onion, thick sliced (I used leek)
- ~1/3 C tandoori masala spice blend, divided (see notes for DIY blend)
- Salt and Pepper
- 3 large handfuls lacinato kale, chopped
- ¼ c kalamata olives, pitted and halved
- 8 oz extra firm tofu, pressed dry
- ¼ c fresh parsley, finely chopped (optional)
Preheat oven to 400°F and wrap tofu in a clean, absorbent towel and set something heavy on top (like a cast iron skillet or tea pot) to begin drying.
Add chopped onion and cauliflower to a large mixing bowl with 2 T oil, 3 T masala spice blend and a healthy pinch each salt and pepper and toss to combine. You want it very heavily seasoned - almost all visibly coated - so add more spice if necessary.
Add to a lightly greased or foil lined baking sheet and bake for 20 minutes.
In the meantime, add kale to the mixing bowl you used before and toss with another dash of oil and a shake of masala spice and salt and pepper. Massage to coat.
At the 20 minute mark, stir cauliflower and onion to cook evenly and add the kale to one end of the baking sheet. Bake for 5 minutes more.
Move onto the tofu while veggies are baking: Preheat large skillet to medium, medium-high heat.
While heating, to the same mixing bowl you used before, add the tofu and use a fork to piece it apart. Add chopped olives, 1 T oil and another healthy shake (~ 1 heaping T) masala blend and salt and pepper. Optional: I also added a dash of hot sauce for color. If using parsley, add half at this time for color and reserve the rest for garnish/serving.
Once the pan is hot, add a bit more oil and then the tofu mixture. Continue cooking and stirring (adding more masala if desired) for about 5 minutes, or until it looks visibly browned and dry.
To serve, place the cauliflower/kale/onion mixture on the serving plates and top with tofu scramble. Garnish with a bit more 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 fridge, covered for up to 2 days, though best when fresh.
Serve with roasted baby red potatoes.
DIY Tandoori Masala Blend: 3 T cumin, 2 T garlic powder, 2 T paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed.
Inspired by the Masala Tofu Scramble at Bijou Cafe in Portland, OR.