See Ya Tofu, Vegan’s Have Got A New Breakfast Scramble Hero

A soy-free scramble spectacular.

Cauliflower can be used in vegan breakfast scramble recipes in the place of tofu.
Photo by Jennifer Schmidt on Unsplash

Scrambled tofu is a vegan’s savoury-breakfast staple, but it just got some pretty stiff competition. Cauliflower is the new hot-topic in scramble town, and it’s pretty damn delicious.

While we’re not saying tofu is necessarily bad for you (the jury’s still out there), over-consumption has been linked to hormonal imbalances among women. Experts say that soy products (which unfortunately includes yo’ girl tofu) are endocrine disruptors as the compounds within soy mimics oestrogen in the body, which isn’t good for anyone with already-precariously balanced hormones.

Sure, a bit of tofu here and there is a completely reasonable inclusion within your diet. But let’s be real, on a vegan diet, soy consumption can quickly add up. Before you know if you’re having two soy lattes per day, a soy-based choccy bar to combat the afternoon slump and tofu with two of your three meals. If you’re dealing with hormonal imbalances, chronic inflammation, PCOS, unexplained weight gain or adrenal fatigue, it might be worth ditching soy products for a while to see how your body feels.

And let’s face it, cauli really is the millennial hero of the hour. Anything we can do, cauli can probably do better. Over the past few years, it’s become commonplace to use this cruciferous crusader as pizza crust, rice, flour, mash—and for good reason. It’s super anti-inflammatory, packed full of antioxidants and, FYI, one serving contains 77% of the daily recommended value of vitamin C. 77%! It’s also a stellar source of vitamin K, protein, magnesium, vitamin B6 and potassium (just incase you wanted cauli’s full resumé for consideration.)


Here’s what you’ll need to make this new-wave brekkie scramble:


  • 1 tbsp coconut oil
  • 1 small head of cauliflower, chopped into small pieces
  • 1/2 red onion, diced
  • 2 cloves of garlic, minced
  • Handful of mushrooms, chopped
  • Handful baby spinach
  • 250g cooked chickpeas
  • 80 mL water
  • 1.5 tbsp coconut aminos
  • 1/2 tsp smoked paprika
  • 3 tbsp nutritional yeast
  • 1/4 tsp thyme
  • 1/4 tsp oregano


  • Heat up the oil in a large skillet over medium heat. Add the onion and cook for 5-6 minutes (until the onion starts to soften) stirring occasionally.
  • Add the mushrooms and garlic, stir for another 4-5 minutes, stirring constantly
  • Add the cauliflower and stir to combine, then add water. Stir occasionally and cook for around 10 minutes, until the cauliflower is tender and starting to crisp.
  • Stir in the chickpeas, coconut aminos and seasonings, but hold the nutritional yeast for now.
  • Ensure the mixture is really well coated.
  • Add in the nutritional yeast and baby spinach and cook until spinach has wilted.

Easy as cauli-pie! Serve solo if you’re keeping it simple, or try it with toast and a dash of hot sauce for somethin’ a little spicier. If you’re feeling really adventurous, chuck it in a wrap and have yourself an egg-free, soy-free, totally vegan, impossibly delicious brekky burrito. You are so welcome.

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