SavoryTouch

Name: Cauliflower-Peel-and-Tofu-Scramble
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 cup Cauliflower peels; 14 ounces Firm or extra-firm tofu; 1-2 tbsp Olive oil; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Garlic powder; 1/4 tsp Onion powder

Vegetable peel chips

cauliflower peel and tofu scramble

By Savory Touch

Published: 12 Apr 2025

This Cauliflower Peel & Tofu Scramble is a quick, easy, and surprisingly delicious recipe that's perfect for a light lunch or a satisfying breakfast. It's packed with veggies, protein, and flavor and comes together in under 20 minutes! I actually came up with this recipe when I was cleaning out my fridge. I needed to use the cauliflower before it turned into mush, and I had a ton of tofu that needed to be used. This recipe is a testament to the magic of using whatever you got in the kitchen!

A person enjoying a plate of Cauliflower Peel & Tofu Scramble

What makes this recipe unique? Well, it isn’t just any tofu scramble. We’re using the often-discarded cauliflower peels (yes, really!) to add extra veggies and amazing texture to this already flavorful dish. The peels add a mild, earthy flavor that complements the tofu beautifully. Plus, it’s a great way to reduce food waste—a cause that’s close to my heart!

Close-up of cauliflower peels, showing their texture and color

Required Equipments

Large skillet
Spatula
Cutting board
Knife
Grater

Cauliflower Peel and Tofu Scramble

This recipe is super easy to make, delicious and helps you reduce your food waste. Try this amazing recipe for a healthy and tasty Cauliflower Peel & Tofu Scramble.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

📖 Instructions

First things first: Prep your cauliflower. Wash it thoroughly and remove the outer leaves. I usually find that about 1-2 cups of peeled cauliflower is perfect. Some peels are nice and easy to take off, while others are tricky. Just try your best, it's not perfect, right?
Next up, dice that cauliflower into small, bite-sized pieces. Think tiny florets or even smaller. Why? Because it cooks faster and blends in beautifully with the tofu.
Now for the star of the show: the tofu. I usually grab a block of extra-firm, about 14 ounces. Crumble it into the skillet. You can do this with your hands, or if your feelin' fancy, use two forks. Trust me, the less perfect the crumbling, the better the texture is going to be.
Time to get cookin'! Heat up your skillet over medium heat. Add about a tablespoon or two of olive oil (or your favorite cooking oil) and let it shimmer before adding the cauliflower. Sauté for about 5-7 minutes, until it starts to soften just a bit. We don’t want to overcook it!
Now add your crumbled tofu to the pan. Toss everything together and cook for another 5-7 minutes, stirring occasionally. I like to use a wooden spatula, because sometimes the tofu sticks.
Season and stir! Add salt, pepper, garlic powder, and onion powder (or any other spices you fancy) to taste. I’m always adding too much salt, you guys. What's your deal? Keep stirring everything as it cooks and absorbs the flavors.
Almost done! If you're adding some extra veggies, like spinach or mushrooms, now's the time to throw them in. Cook for another 2-3 minutes until they’re tender-crisp.
Serve it up! And there you have it! Your delicious, healthy, and incredibly easy cauliflower peel and tofu scramble is ready to be enjoyed. Serve hot, maybe with some toast or a side salad. Enjoy! (Seriously, you should actually enjoy this; it's super yummy!)

📝 Notes

Feel free to adjust spices to your liking. Add a pinch of red pepper flakes for a little heat!
If you add other vegetables, adjust the cooking time accordingly.