Spinach tofu scramble wrap with rocket
Who needs eggs when you've got tofu? This is a kind of non-dairy version of scrambled egg that works wonderfully in a wrap, with the accompanying spinach and red capsicum. Neatly rolled up, it is the perfect lunch to pack up and take away.
Recipe inspired from Vegan made easy.
Ingredients
- Filling
- 140g brown onion
- 1 clove garlic (3g)
- 18g olive oil
- 100g defrosted spinach
- 180g tomato
- 60g red capsicum
- 250g firm tofu that crumbles easily
- 3/4 tsp turmeric
- 1.5 tsp curry powder
- 12g soy sauce
- 12g soy milk
- salt, pepper to taste
- Other ingredients
- 40g rocket salad
- 300g wraps of choice
Instructions
- Filling
- Heat up olive oil in a large pan over medium heat.
- Fry onion and red capsicum together until nearly cooked through. Meanwhile, crumble tofu in a bowl with your hands.
- Add tofu to the pan and keep stirring to remove excess moisture.
- Add crushed garlic clove and keep cooking for a minute or two.
- Add tomatoes and spinach, and cook some more to remove excess moisture. The goal is to reduce moisture so the wrap doesn't end up being soggy.
- Add tumeric, curry, salt, pepper, and stir.
- Add soy sauce and soy milk, and keep cooking until the filling has reached desired consistency.
- Let it cool down a little, or store in the fridge to use for later. The wraps can be eaten both warm and cold.
- Assembly
- Heat up a pan over high heat without adding any fat, and quickly warm the wraps on both sides, without burning them.
- Transfer the wrap on a plate, add some rocket salad, some of the filling, and wrap it up!
Nutritional information
Kcal Protein Carbs Fat 1365 83g (24%) 173g (51%) 38g (25%)