Ready for a bright and breezy breakfast (or lunch!) that’s plant-powered and full of flavour? These scrambled tofu wraps come together in just ~30 minutes and are perfect when you want something satisfying but light. Crumbled firm tofu gets a quick sizzle with soy sauce, spinach and tomato, then meets creamy avocado, fresh coriander and a spicy twist all wrapped up in red-quinoa tortillas. Vegan, wholesome and utterly wrap-worthy.
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.
Made these scrambled tofu wraps? Tag us @foodandhomesa #cookingwithFH on Instagram!
Also See: Sweet potato cakes with crispy tofu and pea pesto
Feature image credit: barrelleaf.com
