Monday, October 11, 2010

Pepped Up Tofu Scramble Wrap.


I wanted brunch for breakfast. And I wanted a golden, spiced tofu scramble in a wrap, to be exact.

Tofu scramble has very few borders. It tastes great at any time of day and almost any veggie can be folded into it. You can even switch it up with tempeh or seitan or leave the tofu out of it altogether and make some type of potato-based hash. Does it ever fail? Rarely.

I wanted a creamier version today so I decided to cook my tofu "scrambled eggs style", using almond milk. It was AMAZING. The texture was silky and it tasted super decadent.

Pepped Up Tofu Scramble Wrap
15 oz firm tofu, drained on a paper towel and cubed 
1 - 2 tsp agave nectar
1 tbsp oil 
1 tbsp soy sauce
2 tbsp POM Juice
3 tbsp almond milk
1 tsp pepper
1 tsp ground cumin

1 tbsp turmeric (until you reach desired golden hue)
1 tbsp Earth Balance margarine
1 - 2 small bell peppers, diced
1 jalapeno, chopped
1 small onion diced
1 cup spinach
Handful of chopped parsley or chives 
4 wheat tortillas, warmed

Heat oil in a pan and add agave, soy sauce, POM, and almond milk. Cook on medium heat for a minute, then add tofu, crumbling it in your hands you go. Sexy! Add your spice blend.

Stir and cook for 2-3 minutes, then add in your onion, peppers, and herbs, with spinach last.  Stir and add more turmeric and a dash of more almond milk if it needs more liquid. Fold in your dollop of margarine for some final creaminess. 

Cook 2 -3 more minutes, until your mixture has thickened and the moisture has been soaked up. Serve in a wrap with sliced avocado and hot sauce.

Variation: Truffle oil and mushrooms...think about it. Tofu scramble, elevated.


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