Saturday, April 16, 2011

Garden Tofu Breakfast Wrap

Last November 2010 I blogged about veganizing Amy's Scramble Wrap. I liked it but I would have preferred more of the "other" ingredients than the tofu. So here is a new version, with lots more veggies. The first version I used several slices of Smart Bacon (vegan bacon knock-off) and this version I used Bac'uns. The Smart Bacon is better so use that instead!

14 oz. tub of firm Nasoya Organic tofu, drained, pressed and crumbled
2 tsp olive oil
1/2 c sweet Mayan onion, chopped
2 garlic cloves, minced
1 fresh jalapeno, seeded & chopped
kale, several leafs, chopped
2 carrots, peeled and grated
1 to 2 zucchini, grated
2 cup raw spinach, chopped
2 Roma tomatoes, seeded and chopped
3-4 slices Smart Bacon, chopped
2-4 TB nutritional yeast (depends on how much you love or hate nooch)---
1/4 tsp chili flakes
1/4 tsp paprika
1/2 tsp salt (optional)
1/2 tsp pepper
1 tsp turmeric
mix up spices and set aside
whole wheat tortillas

Heat olive oil and saute garlic and onion. Cook until garlic starts to brown and add vegetables, one at a time, cooking each for a couple of minutes. Add spinach last and cook until spinach begins to wilt. Add tofu and stir to mix. Add spices and cook for a minute. Add tomatoes and Smart Bacon and cook for about a minute. Add nutritional yeast. Cook for 1-2 minutes until hot and take off heat.

Put 1/2 cup of mixture into lower center of heated tortilla and fold once, fold in sides and roll up.


  1. I love how you pack your scramble with lots of different veggies- That's the way I like mine, too. Never put it in a wrap before, but it sounds like a great portable meal. Great idea!

  2. I really like to tone down the tofu when I cook. I find sometimes tofu has a "bitter" taste (is it the nigari thickener?) that I just don't care for. And I so adore veggies.