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Tofu and Bell Pepper Scramble by Tess Masters

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.”

-Tess Masters, The Blender Girl

Photo Credit: Trent Lanz

(Serves: 4)

  • 1 (14-ounce/397g) package firm tofu
  • 1 1/2 tablespoons Massel vegetable broth powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground turmeric
  • 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
  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.
  5. Add the crumbled tofu, powder and spice mixture, and sauté for about 2 minutes, until heated through and fragrant. Season with salt to taste.
  6. Stir through the parsley and chives, and serve with potatoes, salad, or toast.
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