Tofu scramble is a quick and easy go-to whenever you want a nutritious and delicious meal. Did you know that tofu is low in calories, high in protein, and offers important nutrients like calcium and iron?

Try this simple recipe by Farm Sanctuary Chef Gail Patak!

Serves 2

Ingredients:

1 (16-ounce) package of firm fofu
1 small sweet onion, julienned (thinly sliced)
1 green or red bell pepper, julienned (thinly sliced)
2 tsp extra virgin olive oil
1 cup white button mushrooms, sliced
1 cup fresh spinach
¼ cup nutritional yeast
½ cup vegan parmesan (Follow Your Heart is Recommended)
2 tsp ground turmeric
1 tsp of fresh garlic (chopped) or granulated garlic
½ tsp ground black pepper
½ tsp chopped fresh or dry parsley
½ tsp salt or liquid aminos
2 large flour tortillas
Guacamole for topping

Instructions:
Place onions and peppers into a hot pan heated on medium-high, along with 1 tsp of extra virgin olive oil. Lightly add salt and pepper to taste. Sear to caramelize for about 10 minutes. Let veggies sear until they are browned, stirring every few minutes. Reduce heat to medium-low, then add mushrooms and spinach. Cook an additional 5 minutes and remove from heat.

In a large mixing bowl, crumble the tofu to resemble scrambled eggs and add all other ingredients, except the tortillas. With your hands or a fork, mix in to completely incorporate.

Heat a non-stick pan over high heat with the remaining 1 tsp of olive oil. Add the tofu mixture and sautée until hot and to your desired texture.

Easy Assembly

Hint:  place all ingredients towards the middle part of your wrap to help with assembly.

Lay tortillas flat. Add about ¼ cup of guacamole or a little more if desired to spread as your first layer on both tortillas.  Add ½ of the tofu mixture to each, then top with sautéed vegetables.

Bring the 2 sides of the tortilla to the center. Start rolling until wrap is fully enclosed.

Place prepared wraps on a lightly heated non-stick pan, ends facing down to seal, and brown your wrap.

Serve warm and enjoy!