This tofu bell pepper scramble is so epic it will fool even the most devout egg lover. When I served this dish for my July 4th brunch, nobody picked that it was tofu, and when I revealed what was in the dish, my friends said they thought it tasted better than conventional scrambled eggs. So, I had to share the recipe with you.
The secret ingredient that makes this recipe taste so incredible is the Massel vegetable broth powder mixed with an awesome combo of spices: onion powder, garlic powder, turmeric (which makes it a yellow eggy color), and cayenne pepper. If you're making this for kids, skip the cayenne.
The Massel vegetable broth powder has such an incredible flavor, and I use it a lot to infuse flavor into quick easy stir-fries, veggie bakes, and pastas. Just sprinkle it onto your veggies, and add to taste.
This veggie powder is gluten-free, vegan, non GMO, and with no added MSG.
The entire Massel range is available nationwide in pretty much every grocery store that exists in Australia. Currently, in the United States, it is available at select grocers and health food stores, and some Wholefoods. Use the store locator on the Massel website to find your local store, or order online.
This product is so far superior to anything else on the market that it is only a matter of time before Massel sweeps the U.S like it has in Australia.
For the best results with this dish, mix the vegetable powder together with the spices until well combined, and then stir it through your tofu and veggies until evenly distributed, and the dish has a lovely yellow hue like egg.
I love the look and crunch of lightly cooked bell peppers with the tofu, but you could use any veggies that take your fancy. Dice them finely for the best presentation and perfect bite. Finely chopped asparagus and spinach is delicious with tofu!
Make sure you use firm or extra-firm regular tofu, not silken tofu. And, don't skip drying the tofu with paper towel to get rid of any excess moisture. This will ensure you get a great consistency that isn't watery. Crumble the tofu with your hands or a fork until it has the consistency of egg.
This dish will keep in the fridge for a few days, and reheats really well. Just heat any leftovers in a skillet on low heat for a few minutes until warmed through.
*I'm an ambassador for Massel, but my opinions are my own.