Tofu Bell Pepper Scramble

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free

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.

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Tofu Bell Pepper Scramble

Tofu Bell Pepper Scramble

Serves 430 MINS
  1. Drain the tofu, pat dry, and wrap in sheets of paper towel to remove any excess moisture. Set aside wrapped up.
  2. In a small bowl, mix together the Massel vegetable powder, onion powder, garlic powder, turmeric, and cayenne pepper. Set side.
  3. 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.
  4. 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.
  5. Stir through the parsley and chives, and serve with potatoes, salad, or toast.

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak

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