📖 Instructions

1. 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?
2. 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.
3. 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.
4. 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!
5. 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.
6. 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.
7. 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.
8. 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!)