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Scrambled Tofu With Roasted Capsicum

by The Messy Vegan (follow)
Always vegan. Always delicious.
Easy (2874)      Vegetarian (1517)      Vegan (744)      Breakfast (581)      Brunch (217)     
This is a delicious take on the traditional scrambled eggs. Quick, easy, healthy, and definitely something you will make again and again. Nutritional yeast or savoury yeast can be found at most supermarkets or health food stores, and with the help from the turmeric, replaces the flavour of the eggs.

Don't let the tofu scare you, it is a perfect replacement for scrambled eggs - you won't even realise you're not eating them.

Preparation Time: 10-15 minutes
Cooking Time: 45-50 minutes
Makes: 4 servings

Scrambled Tofu
200g tofu, crumbled
2 spring onions, sliced
2tsp nutritional yeast
1/2tsp garlic powder
1/2tsp ground cumin
1/2tsp ground cayenne pepper
1/4tsp tumeric
2-3tbsp water
Salt & Pepper

1 red capsicum
250g cherry tomatoes
6 button mushrooms
4 slices of nice bread of your choosing, toasted

Preheat your oven to 200 degrees.

Slice your capsicum into quarters and remove the seeds. Place on a baking tray and roast for 30-40 minutes, or until skin starts to blacken.

Remove your capsicum pieces and place in a ziplock or freezer bag. Set aside for approximately 5 minutes. The steam inside the bags will help you to remove the skin later.

While your capsicum is cooling down, prepare your other ingredients - slice your mushrooms and spring onion, and halve the cherry tomatoes.

Crumble the tofu into small pieces and place between two pieces of paper towel and press down to remove the excess liquid.

Place your halved tomatoes and sliced mushrooms in a pot with a small amount of oil. Stir regularly to insure it cooks evenly.

Remove the capsicum out of the bag and peel the skin off. It should be very easy to remove, however you might need to use a fork because they will still be quite hot.

Once tomatoes and mushrooms have cooked for approximately 2-3 minutes. Put on low heat and set aside.

Heat oil in a frypan and add your spring onions. Cook on high for 2 minutes. While this is cooking, in a small bowl or ramekin add your garlic powder, cumin, cayenne pepper and turmeric with 2tbsp of water. Mix to combined and set aside.

Add your crumbled tofu to your spring onions and cook, while continuously stirring for 1-2minutes. Add an extra 1tbsp of water to fry pan while tofu is heating through.

Once tofu has heated through, add your spice mixture and nutritional yeast, and stir to combine. Add your tomatoes and mushrooms to the tofu mixture and stir again to fully combine.

Place roasted capsicum onto a piece of toasted bread and pile on your tofu mixture. Add parsley, salt and pepper.

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