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Massel Tofu and Bell Pepper Scramble

Recipes: Tofu and Bell Pepper Scramble by Tess Masters (Serves: 4)

Thanks to: Tess Masters, The Blender Girl

“One of my favorite breakfast or brunch dishes is this tofu and bell pepper scramble. I’m not normally a fan of tofu scrambles as they so often lack flavour or taste totally funky. Massel vegetable powder to the rescue! I’ve served this to hundreds of egg lovers who’ve said this tastes better than conventional scrambled eggs.”

-Tess Masters, The Blender Girl


Photo Credit: Trent Lanz

The Recipe


  • 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 aside.
  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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Recipe Name
Tofu and Bell Pepper Scramble
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