Scrambled Tofu wraps

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.

 

 

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