Potato Cauliflower Scramble (WFPBNO)

We love a tofu scramble for breakfast or even as a wrap for dinner. This is the first time I've added extra vegetables to my tofu scramble and it really bulked it up nicely. I had an extra baked potato in the oven from earlier in the week. This is one of those clean out the frig dishes. Use what you have!

• water, for sautéing
• 3 tablespoons dried onion flakes
• 1 cup finely chopped zucchini
• 3 cups steamed cauliflower florets, chopped after steaming
• 1 package extra-firm tofu, drained and crumbled
• about 2 cups chopped cooked potato, I used 1 medium to large russett
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• fresh cracked black pepper
• 2 tablespoon tahini
• 3 tablespoons nutritional yeast
• 1/2 teaspoon kala namak (black salt)
• 3 cups steamed kale or spinach

Heat a large nonstick skillet over medium-high heat. Add 3 tablespoons water and add the dried onion and zucchini. Cook until softened, then add cauliflower, tofu, potato, mustard, garlic powder and pepper.

Cook for 3-4 minutes, then add tahini and nutritional yeast and stir well. If needed add more water to keep from sticking. Add black salt and kale. Stir and cook until everything is hot. Serve with tempeh bacon and some hot sauce. You could also make this a burrito filling. You could also add sautéed mushrooms to this. Again, use what you have in your frig.

Enjoy!!!