Asparagus Mushroom Scramble Pepper Jacks
Recipe type: Breakfast, entree
Serves: 4 servings
dairy, egg, and gluten free, vegan
  • 1 bunch asparagus, washed and trimmed
  • 1 tablespoon olive oil
  • pinch sea salt
  • 4 small bell peppers
  • 1 tablespoon dairy free butter
  • 1 pint crimini mushrooms, washed and sliced
  • 1 (14 ounce) container firm tofu
  • 1 teaspoon black pepper
  • ½ teaspoon turmeric
  • ½ teaspoon
  • Kala Namak / black salt
  1. Preheat oven to 350 °F.
  2. Slice asparagus into bite size pieces. Place in small bowl, toss with olive oil and sea salt. Arrange in single layer on large baking sheet, leaving room for 4 bell peppers.
  3. Cut tops off bell peppers as you would a pumpkin, remove all seeds and ribs inside. Carefully cut jack o’ lantern faces into the best surface side of each pepper.
  4. Place on baking sheet with asparagus. Roast  asparagus and bell peppers at
  5. °F for 20 minutes, removing halfway through to flip asparagus and check on Pepper Jacks.
  6. While asparagus roasts, make the scramble: In large skillet, melt butter over medium heat. Add mushroom slices, sauté for several minutes. Add tofu, crumbing with hands as it goes into skillet. Before stirring, add pepper, turmeric, and Kala Namak. Stir to combine with mushrooms, breaking up tofu into bite size pieces.
  7. Remove asparagus and Pepper Jacks from oven; add asparagus to scramble, stirring to combine. Remove from heat when scramble is cooked through.
  8. Fill Pepper Jacks with scramble, placing larger pieces (mushrooms) around large openings to keep filling inside. Enjoy!
Recipe by spabettie at