The Sexy Sugar Free Vegan Project: Spicy Scramble with Roasted Red Peppers

The first time I tried tofu scramble was at Fivelements, the incredible vegan health retreat I mentioned in this post. It tasted so delicious – so cheesy and scramble-y – that I couldn't help but obsess over it until I figured out the recipe. Fellow vegan foodie, Paul Jarvis, includes a simpler version of this recipe in Eat Awesome – this book was my first introduction to the wonderful world of nutritional yeast flakes. These flakes are what gives vegan recipes that 'cheesy' kick. So, thanks to this discovery, and with a little tweak here and there, I figured out how to make the perfect vegan scramble. With stacks of healthy vegetable protein and zero animal fat, you won't miss eggs!

Note: I make my own roasted red peppers for recipes like this, either in the oven or dehydrator, so that I know there's no added sugar (which you'll find hidden in the vinegars and marinades used in shop-bought varieties). If you don't have time to roast them yourself, just use fresh red pepper. Cut it into strips and stir-fry quickly before you start on the scramble.

Spicy Tofu Scramble with Roasted Red Peppers
{ serves 2 }

ingredients

1 block (375g) extra firm tofu
3 tbsp nutritional yeast flakes
1 tbsp dijon mustard
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp saffron
1 tsp dried chilli flakes
1 tsp salt and pepper
2 tbsp olive oil

1/2 cup roasted red pepper strips
1/2 cup diced tomatos
5 spring onions, sliced thinly
a handful of parsley, chopped

method

Drain excess water off of tofu and use your hands to crumble it up into thick, chunky cubes. Stir fry in frying pan over medium-high heat for 3-4 minutes, until the tofu releases its water before adding the olive oil and the remaining dry ingredients.

Continue to stir for another 5-10 minutes, breaking tofu chunks into smaller pieces so the consistency resembles scrambled eggs. Add a splash of lemon juice or olive oil if the tofu starts to dry out or stick to the pan.

Once the tofu has reached the right consistency, with a nice crunchy golden colour on the outside, add the red peppers, tomato and spring onions and toss around the pan until well combined. Season with extra salt and pepper, if desired. To serve, sprinkle with parsley.