Tofu and Bell Pepper Scramble by Tess Masters

Ingredients

• 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

Method

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.