Mouthwatering Vegan Chinese Brunch: Delectable Tofu Scramble with Sizzling Black Pepper Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 oz firm or extra
• firm tofu 1/4 cup nutritional yeast 1/4 cup freshly squeezed lemon juice 1 tbsp tahini 1/2 tsp turmeric Salt and pepper, to taste 2 cups mixed vegetables (bell peppers, onions, mushrooms) 2 tbsp sesame oil 2 cloves garlic, minced Black Pepper Sauce: + 1/4 cup soy sauce + 1 tbsp rice vinegar + 1 tbsp maple syrup + 1 tsp sriracha + 1 tsp cornstarch + 1/2 tsp black pepper, freshly ground Fresh cilantro leaves, for garnish Sesame seeds, for garnish

Instructions

1. Press the tofu between two layers of paper towels or a clean kitchen towel to remove excess moisture. Slice into cubes and set aside.
2. In a mixing bowl, combine nutritional yeast, lemon juice, tahini, turmeric, salt, and pepper. Mix well.
3. Heat 1 tbsp sesame oil in a large pan over medium heat. Add the tofu and cook for 5 minutes on each side until golden brown. Transfer the tofu to a plate and set aside.
4. In the same pan, add another tbsp of sesame oil and sauté the mixed vegetables until tender.
5. Add minced garlic and stir for about 30 seconds.
6. Prepare the Black Pepper Sauce by whisking together soy sauce, rice vinegar, maple syrup, sriracha, cornstarch, ground black pepper, and freshly ground black pepper in a small bowl. Add this mixture to the vegetables and cook for 2 3 minutes until the sauce has thickened.
7. Combine the seasoned tofu with the vegetable mixture, gently stirring to coat the tofu evenly. Cook for an additional minute before removing from heat.
8. Plate the scramble, garnishing with fresh cilantro leaves and sesame seeds. Serve immediately.

Chef’s Insight

The key to a perfect vegan scramble is to ensure the tofu is cooked until golden brown and well-seasoned. Adding turmeric gives it that familiar scrambled egg color.

Notes

Use freshly ground black pepper for the best flavor and aroma.