Tofu and Bell Pepper Scramble by Tess Masters (Serves: 4)
Thanks to: The Blender Girl Tess Masters
“Whether you’re whipping up a quick breakfast or a fast alternative dinner, this protein-rich meatless dish offers plenty to love. Savory scrambled tofu and some select crunchy veggies combine for a classic, nutrient-rich meal in minutes.”
Pinch of cayenne pepper, plus more to taste (optional)
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
Pinch of natural salt, plus more to taste
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped chives
Drain the tofu, pat dry, and wrap in sheets of paper towel to remove any excess moisture. Set aside wrapped up.
In a small bowl, mix together the Massel vegetable powder, onion powder, garlic powder, turmeric, and cayenne pepper. Set side.
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.
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.
Stir through the parsley and chives, and serve with potatoes, salad, or toast.