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Tofu Scramble
This tofu scramble with bell pepper and herbs really tastes like scrambled egg. This amazing breakfast or brunch dish is super easy, vegan, and gluten-free.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 1 (14-ounce/397g) pack firm tofu
- 1 1/2 tablespoons Massel vegetable powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, diced
- 1 medium red bell pepper, seeded and diced
- 1 medium green bell pepper, seeded and diced
- Celtic sea salt, to taste
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped chives
Instructions
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Drain the tofu, pat dry, and wrap in sheets of paper towel to remove any excess moisture. Set aside wrapped up.
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In a small bowl, mix together the Massel vegetable powder, onion powder, garlic powder, turmeric, and black pepper. Set side.
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In a large skillet over medium-high heat, heat the oil, and sauté the onion, and bell peppers with a pinch of salt for about 5 minutes, until the onions are soft and translucent, and the peppers are al dente.
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Unwrap the tofu, remove excess moisture, and crumble with your hands or a fork. Add the crumbled tofu, powder and spice mixture, and sauté for about 2 minutes, until heated through and fragrant. Season with salt to taste.
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Stir through the parsley and chives, and serve with potatoes, salad, or toast.
Recipe Notes
Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak