Canon EOS REBEL T3i
We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of December we’ll be posting original recipes featuring WestSoy deliciousness!
Scrambled Tofu Breakfast Wrap
Yields 1-2 servings.
What You’ll Need:
- 1/2 block firm or extra-firm tofu (I recommend using WestSoy Extra-Firm Tofu)
- 1/2 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp (or more) nutritional yeast
- 1/8 tsp (or less) of ground cumin
- 1/8 tsp salt
- whole grain wraps (1 large, or 2 small sized wraps)
- lettuce or baby spinach
- sliced tomato
- sliced avocado
Heat the olive oil over medium-high heat. Use your hands to break the tofu into large chunks. Add the tofu and garlic to the hot oil. Cook, stirring occasionally, until the tofu is golden brown on all or most sides. As the tofu is cooking you can break up larger pieces of tofu with your wooden spoon.
Once the tofu is golden brown, add the nutritional yeast, cumin, and salt. Stir and continue cooking until the tofu absorbs the nutritional yeast.
Serve the scrambled tofu with a side of toast and some fresh fruit, or turn it into a breakfast wrap!
Assembling the Wrap:
Lay a bed of lettuce in a line down the center of a whole grain wrap. Top with scrambled tofu, avocado and tomato. Try adding salsa, hummus, sriracha or vegan mayo to change it up.
Fold the sides of the wrap in and fasten with a toothpick.