We’re brunch people.
That’s one of the things we missed most about Portland – it’s somewhat of a breakfast and brunch mecca. Come taste, and you will see.
One of the first things we did when we got back was go to Bijou Cafe – our favorite breakfast spot. It was there that I discovered the tofu scramble that t0pped all other tofu scrambles – a masala-spiced, veggie-loaded, savory scramble that haunted me for days after we left.
Fear not, I was immediately on the case and am thrilled to report that I have NAILED this thing down to the very spices. Let’s get to brunching!
The star of this recipe is the tandoori masala spice blend. If you’re not a spicy food person, fear not! This is a complex spice blend that isn’t spicy in a hot way, just flavorful.
I did a little research about masala spice blends and it can get a little complicated so I picked one up at Whole Foods to see if it came close. Secret time? I’m convinced it’s what the folks at Bijou use.
But, if you don’t have access to the Tandoor Masala spice blend at Whole Foods, I’ve included a blend below that should get you pretty darn close.
One of the things I love most about this scramble is the exceptional use of cauliflower.
Let’s be real, nobody likes cauliflower. But in this scramble, it’s my favorite part! It adds so much heartiness and texture and blends perfectly with the red onions and kale.
Kalamata olives add a salty touch that brings the whole thing together.
My favorite part – it’s simple!
No fancy methods required
If you can roast veggies and shake on spices, you can make this dish!
And make it you should. It’s:
Loaded with veggies
Complex but simple to make
Here’s the thing, I think I’ve made this recipe so close to the original at the restaurant that I like mine a little more! I know, it’s serious. Plus, I get to eat it with my Best Damn Vegan Breakfast Potatoes that cannot be trumped.
If you make this recipe, let us know! Leave a comment, share it on social media, or our favorite – take a picture and tag it #minimalistbaker on Instagram so we can see! We love seeing what you guys cook up.
- 3-4 Tbsp 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
- ~1/3 cup tandoori masala spice blend, divided (see notes for DIY blend / where to buy)
- Salt and Pepper
- 3 large handfuls lacinato kale, chopped
- 1/4 cup kalamata olives, pitted and halved
- 8 ounces extra firm tofu, pressed dry
- 1/4 cup fresh parsley, finely chopped (optional)
- Serve with: Best Damn Vegan Breakfast Potatoes
- Preheat oven to 400 degrees 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 Tbsp oil, 3 Tbsp 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 (see photo) - 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 Tbsp oil and another healthy shake (~ 1 heaping Tbsp) 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.
*DIY Tandoori Masala Blend: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed.
* I bought my Tandoori Masala blend at Whole Foods and it was spot on and delicious!