Scrambled Tofu & Cauliflower Hash

Hearty scrambled tofu cooked with savory spices, bell peppers, and cauliflower 'rice' for a high-protein, low-carb, and delicious skillet meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4.5
• Cuisine: American
• Difficulty: Easy
• Cost: $3.83/serving

Dietary

• High-Protein
• Low-Carb
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Vegan
• Vegetarian
• Gluten-Free
• Low-Sugar

Tags

• quick
• sauté
• healthy
• savory
• comfort food
• budget-friendly

Ingredients

• 30 ounce tofu (extra-firm, pressed and crumbled)
• 2 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 red bell pepper (diced)
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon turmeric powder
• 1 head cauliflower (large, grated into 'rice')
• 0.25 cup vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced yellow onion, minced garlic, and diced red bell pepper. Cook for 5-7 minutes until softened.
2. Add the crumbled tofu to the skillet. Break it up further with a spoon if needed. Stir in the smoked paprika, turmeric powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring occasionally, until the tofu is heated through and slightly browned.
3. Stir in the grated cauliflower 'rice' and vegetable broth. Cover and cook for 3-5 minutes, or until the cauliflower is tender. Uncover and cook for another 2-3 minutes to allow any excess liquid to evaporate.
4. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.

Nutrition (per serving)

• Calories: 334
• Protein: 23.5 g
• Carbohydrates: 23.1 g
• Fat: 16.2 g
• Fiber: 6.1 g
• Sodium: 399 mg
• Saturated Fat: 2 g
• Sugar: 10.7 g