Roasted Red Pepper Tofu Scramble
by Janel on March 1, 2010 · 1 Comment
in Breakfast Recipes, Cooking, Tofu, Vegan Guinea Pig | 
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The other day I was flipping through my recipe collection (aka my “recipe” folder in Gmail) and came across this Roasted Red Pepper Scramble on Vegan Guinea Pig that I filed away. I absolutely love roasted red peppers and try to keep a jar of the Trader Joe’s ones on hand for recipes like this. One of these days I’ll roast my own red pepper a la my old roomie Toni who roasts red peppers like a pro, but for now, the jarred peppers are a kitchen staple. VGP adapted her scramble recipe from Isa Chandra Moskowitz’s Basic Scrambled Tofu in Vegan Brunch and then I went ahead and adapted it some more. We ate this for dinner (I don’t typically make a big fuss out of breakfast, and who doesn’t love breakfast for 
dinner?) and paired it with some dill-seasoned whole wheat couscous. Check out that amazing dill sprig. We’re growing dill (and basil) at home in our amazing AeroGrow! I still have to post about this awesome herb-grower that has helped me successfully grow herbs at home…in the winter! I put some fresh dill, sea salt and pepper on the couscous for a great whole grain side.
2 teaspoons cumin
1 teaspoon dried thyme
1 teaspoon fine sea salt
3 tablespoon extra virgin olive oil
3 garlic cloves, sliced thin
½ small white onion, sliced thin (ran out of onion just in time for this recipe)
1 pound extra-firm tofu, pressed and cut into ½ inch cubes
1 roasted red pepper, chopped (I used jarred)
¼ cup nutritional yeast
Freshly ground black pepper to taste
Blend cumin, thyme and salt together in a small cup and set aside.Warm oil in a large sauce pan over medium heat. Add garlic and onion and sauté until they become soft, about 5 minutes. Stir often to ensure that garlic doesn’t burn.
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