Great Day Kitchen, 7/25/17 - Tofu Scramble/Bang Bang Cauliflower

Chef Ashley Hankins-Marchetti, creator of the “Eat Figs, Not Pigs” blog, visited the Great Day Kitchen to prepare some delicious food.

Chef Ashley Hankins-Marchetti, creator of the “Eat Figs, Not Pigs” blog, visited the Great Day Kitchen to prepare some delicious food.

Click here to visit Chef Ashley's blog.

Tofu Scramble Breakfast Tacos

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 min
  • Serves: 3-4


  • Tortillas, for serving
  • 8 oz (½ block) extra firm tofu
  • 1 cup packed kale, chopped finely
  • ½ cup onion, chopped
  • 2 cloves garlic, minced
  • ½ cup bell pepper, chopped
  • ½ cup cherry tomatoes, chopped
  • ½ tsp Pink Himalayan Sea Salt
  • ¼ tsp black pepper
  • ¼ tsp turmeric


  • Cilantro
  • Green onion
  • Hot Sauce
  • Vegan Cheese


  1. In a small bowl, break tofu up into bite size pieces with the back of a fork or with your hands
  2. In a nonstick skillet on medium heat, cook bell peppers and onions until fragrant and the onions are slightly translucent, about 5-7 minutes. Add garlic and saute an additional 2-3 minutes.
  3. Add tofu and cook, stirring frequently, for about 5 minutes. The color and texture should resemble that of actual scrambled eggs.
  4. Add kale, cover, and saute until slightly wilted, about 5-7 minutes
  5. Add cherry tomatoes and cook an additional 2-3 minutes.
  6. Remove from heat and begin building tacos. Add tofu scramble mixture to warmed tortillas and garnish with vegan cheese, green onion, cilantro, and hot sauce.
  7. ENJOY!

Bang Bang Cauliflower

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Serving: 6-8


  • Oil, for frying
  • Sliced habanero chilies, optional
  • Sliced green onion, optional

Bang Bang Sauce

  • ½ cup vegan mayonnaise
  • ¼ cup Sriracha
  • 2 TBS sweet chili sauce
  • 1 TBS rice wine vinegar
  • ½ lemon, juiced


  • 1 small head (about 1 ½ pounds) cauliflower, cut into bite size pieces
  • 1 cup water
  • 1 cup flour
  • 2 tsp cornstarch
  • 2 cups panko bread crumbs
  • 2 tsp pink Himalayan sea salt
  • 1 tsp fresh ground black pepper
  • 1 tsp red pepper flakes, optional


Bang Bang Sauce:

In a blender or by hand, mix all the ingredients until smooth (if you want a runnier consistency, you madd add water or unflavored, non-dairy milk by the tablespoon to thin out). Set aside until ready to serve.


  1. In one mixing bowl, add water, flour, cornstarch, salt, pepper, and red pepper flakes. Mix until there are no clumps and the consistency is similar to that of pancake batter.
  2. In another bowl, add panko bread crumbs.
  3. Dip cauliflower pieces into flour batter, then coat with panko bread crumbs. Repeat this process until each piece is coated.
  4. On medium high heat, fry cauliflower until golden and crispy, about 5-7 minutes.
  5. Transfer to a paper towel lined plate to cool for about 5 minutes.
  6. Right before serving, drizzle cauliflower with bang bang sauce and garnish with sliced habanero and green onion.
  7. ENJOY!

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