Roasted Red Pepper Scramble

I’ve been eating some variation of Isa Chandra Moskowitz’s Puttanesca scramble for breakfast almost every day for the last 4 months or so. This morning I was ready to branch out into a world full of new scramble recipes. I thumbed my way through Vegan Brunch looking for a good scramble recipe and decided to give Isa’s Basic Scrambled Tofu a try. But, true to form. I only loosely stuck to the recipe. The end result was a savory scramble that will be my new favorite for months to come.

Roasted Red Pepper Scramble

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
1 pound extra-firm tofu, pressed and cut into ½ inch cubes
1 roasted red pepper, chopped
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.

Add cubed tofu, roasted red pepper and spice mix and stir until tofu is well coated. Cook for 15 minutes, stirring occasionally.

Remove scramble from heat source and stir in nutritional yeast. Season with pepper to taste and serve.