Tofu Scramble & Vegetable Wrap
This is my take on an egg wrap. Its simple, delicious and full of flavour (and full of vegetables). It is easy to make and you can easily bulk make the tofu scramble for various dishes.
Equipment
- Fry Pan
Ingredients
- 1 tbsp chili oil optional
- 350g Firm Tofu I like to use organic if possible
- 1/2 cup each of leek, mushroom, capsicum & zuchinni use what you have in the fridge
- 1/2 cup broccoli & cauliflower I like to bath precook these at the start of the week.
- 3 tbsp Nutritional yeast (use 2 tbsp if you use less vegetables)
- 1/4 tsp turmeric
- 1/4 tsp garlic
Instructions
- Place the oil in the fry pan on a medium heat (if you do not want to use oil, you can use water).
- Add the vegetables & begin to fry them off. Add more water (or vege stock) if required
- Crumble the tofu (I just use my hands) into the pan and cook until it is slightly brown. Continue to add splashes of water/stock as required.
- Once it is browned slightly and the vegetables are soft, add the nutritional yeast, turmeric and garlic. Mix well until it is combined.
- Heat up your wrap as per the instructions. Lay all your fillings and then wrap it up. I like to use hummus (see recipe), avocado, lettuce, carrot, red cabbage & hot sauce.
Notes
NB. You can add meat such as ham or bacon to the wrap too. Mayonnaise would go well too.