Although I find lots of options for meat free protein, tofu has not been one I reach for often, I normally don’t like the texture or taste unless prepared just right. I was however, curious towards the classic vegan scrambled ‘eggs’ and wanted to give them a try in my own recipe.
I really enjoy breakfast and creating recipes for this meal of the day because I think breakfast is often over looked and it can really make or break your day. Leaving the house feeling full and satisfied will set your energy up for the rest of the day.
I tried the eggs out and was really impressed! For someone who doesn’t particularly enjoy tofu, I thought the wrap was great and really got a realistic taste and feel of scrambled eggs. Perfect way to get some morning protein in a delicious way.
Fried veggies: (Portions depend on personal preference)
Quarter of a pepper, sliced
3-4 Sliced mushrooms
For the scrambled tofu:
Extra firm tofu (Has to be firm-extra firm!) – Half a block
1/8 tsp of the following spices: (Add more depending on taste)
Nutritional yeast (Optional- gives a ‘cheesy’ flavour)
Pinch of pepper
Quarter of a tomato, sliced
Half of an avocado, sliced
Little bit of musturd
I started with the ‘eggs’ and used a potato masher to break up the tofu until it resembled eggs.
Then I added all of my spices and put it on a pan coated with a thin layer of olive oil. (Coconut oil works as well, the oil keeps the eggs from sticking as well as giving a bit of moister)
I added my vegetables to a separate pan and started cooking them both at the same time.
I cooked everything until the vegetables softened and the tofu was at a texture to my liking.
I added everything to a multigrain wrap and googled how to properly wrap it.
Serve and enjoy!