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

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. 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. 2

   In a mixing bowl, combine nutritional yeast, lemon juice, tahini, turmeric, salt, and pepper. Mix well.

3. 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. 4

   In the same pan, add another tbsp of sesame oil and sauté the mixed vegetables until tender.

5. 5

   Add minced garlic and stir for about 30 seconds.

6. 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. 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. 8

   Plate the scramble, garnishing with fresh cilantro leaves and sesame seeds. Serve immediately.