Scrambled Tofu wraps
Take your vegan breakfasts to the next level with these easy and delicious Scrambled Tofu wraps.
PREP TIME 20 minutes | COOK TIME 10 minutes | SERVES 4
INGREDIENTS
- 600 g firm tofu
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 30 g baby spinach, sliced thinly
- 1 tomato, chopped
- 2 spring onions, finely chopped
- 1 cup (240 g) canned refried beans with chilli
- 4 x 21cm red quinoa wraps or tortillas
- 1 avocado, chopped
- 1⁄3 cup fresh coriander leaves
- Hot chilli sauce, to taste
- 1 lime, cut into wedges
METHOD
PAT tofu dry with a paper towel. Crumble tofu into pieces with your fingers.
HEAT oil in a frying pan over medium heat. Add the tofu and soy sauce and cook, stirring, for 2 minutes or until warmed through. Add spinach, tomato and spring onion and cook for 1 minute.
SEASON and remove from the pan. Cover to keep warm.
STIR beans in a pot over a low heat until hot. Spread beans on wraps, top with tofu mixture, avocado, coriander and sauce. Serve with hot sauce and lime wedges.
FOOD TEAM TIP: If you can’t find imported refried beans, simply heat spicy baked beans and blend on high until smooth.
Scrambled Tofu wraps
Ingredients
- 600 g firm tofu
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 30 g baby spinach, sliced thinly
- 1 tomato, chopped
- 2 spring onions, finely chopped
- 1 cup (240 g) canned refried beans with chilli
- 4 x 21cm red quinoa wraps or tortillas
- 1 avocado, chopped
- 1⁄3 cup fresh coriander leaves
- Hot chilli sauce, to taste
- 1 lime, cut into wedges
Instructions
Pat tofu dry with a paper towel. Crumble tofu into pieces with your fingers.
Heat oil in a frying pan over medium heat. Add the tofu and soy sauce and cook, stirring, for 2 minutes or until warmed through. Add spinach, tomato and spring onion and cook for 1 minute. Season and remove from the pan. Cover to keep warm.
Stir beans in a pot over a low heat until hot. Spread beans on wraps, top with tofu mixture, avocado, coriander and sauce. Serve with hot sauce and lime wedges.
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ALSO SEE: Sunday breakfast ideas to savour
