A simple and quick recipe for a protein-rich vegan scramble wrap, based on tofu and served in chickpea flour tortillas.
Ingredients
- 190 g (6.7 oz) firm tofu
- 80 g (2.8 oz) chickpea flour tortillas (2 units)
- 60 g (2.1 oz) unsweetened soy milk
- 5g nutritional yeast (1 level tablespoon)
- 10g olive oil
- 1g turmeric
- A generous pinch of kala namak salt
- Black pepper
Instructions
- Crumble 190 g (6.7 oz) tofu by hand into small pieces.
- Heat the oil in a pan, add the tofu, and fry for about 3-4 minutes until golden.
- Add the turmeric, kala namak salt, and nutritional yeast to the pan, and stir for about 10 seconds.
- Pour in the soy milk and stir for one to two minutes until the liquid thickens and coats the tofu.
- Serve hot inside the two tortillas.
