Need a vegan breakfast that's packed with protein and seriously delicious? These tofu scramble wraps have you covered.
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Ingredients
- 190 g (6.7 oz) firm tofu (about two-thirds of a package)
- 80 g (2.8 oz) chickpea flour tortillas (2 tortillas)
- 60 g (about ¼ cup) unsweetened soy milk
- 5 g (1 level tablespoon) nutritional yeast
- 10 g (about 2¼ teaspoons) olive oil
- Seasonings: 1 g (about ⅓ teaspoon) turmeric, a generous pinch of kala namak (black salt, for that eggy flavor), and black pepper
Instructions
- Prep: Weigh out 190 g (6.7 oz) of tofu and crumble it into small pieces with your hands.
- Brown: Heat the oil in a skillet, add the tofu, and cook for 3–4 minutes, until golden.
- Season: Add the turmeric, kala namak, and nutritional yeast directly to the skillet. Stir for about 10 seconds to bring out their flavors.
- Make it creamy: Pour in the soy milk and stir for 1–2 minutes, until the liquid thickens and coats the tofu in a glossy yellow sauce.
- Serve: Divide the scramble between the two warm tortillas and roll them up.
Tips
- Kala namak is what gives this scramble its eggy flavor—add it at the end to preserve its aroma.
Nutrition
- Protein: approximately 40 g for the full serving (2 wraps)
