I arrived at my sister’s house for our family brunch and was immediately greeted with bacony, eggy aromas that were so very familiar…and so very delicious (I didn’t start this whole veg thing because I hated these tastes, after all!)
My stomach grumbled. All I could think was that the meal I was about to prepare for myself better not disappoint as I might just gobble down a very non-veg pumpkin pancake before being aware of my actions.
Well, I would have to say that it turned out good. Very good indeed.
The taste was bright and the sprouts added a very fresh touch. The zingy avocado spread pulled it all together and I can’t imagine preparing this version without it.
Tofu Scramble Wrap with Greens and Zingy Avocado
The Engevita yeast (also know as nutritional yeast) adds a savoury note to the scramble, interestingly approximating the tastes you would find on an omnivores breakfast plate. Turmeric, a vibrant burnt-orange hued spice hailing from South Asia, known for its anti-inflammatory properties, adds a golden, egg-like colour. I happened to have come across pea shoots at an organic market the day before making this, but other greens like baby spinach, arugula, cress or such can easily be substituted. The easy to make avocado spread really makes this dish sing.
Adapted from one of my go-to veg cookbooks, Fresh: New Vegetarian and Vegan Recipes from the Award-winning Fresh Restaurants
1 Tbsp olive oil
1 small onion, diced
1 block firm tofu, crumbled
2 Tbsp Engevita yeast
1 tsp dried oregano
pinch of turmeric
¾ tsp salt
fresh ground pepper
½ cup water
3 Tbsp lemon juice (about 1-2 lemons)
4 whole grain tortillas
2 large handfuls of pea shoots (or other tender greens), tossed with a tiny drizzle of olive oil and a squirt of lemon juice
1 cup fresh sprouts (I had some home-grown broccoli sprouts, but any will do), optional
Heat olive oil in a frying pan over medium-high heat. Sautee onion until softened and starting to colour. Add the crumbled tofu and stir about for a minute or two.
In a small bowl combine the yeast, oregano, turmeric, salt and pepper with the water and whisk with a fork until smooth. Pour over the tofu and stir to combine. Bring to a boil and let cook until all the liquid has evaporated.
Mash the avocado with the lemon juice, add salt and pepper to taste. Dress the greens.
To assemble, divide the avocado mixture amongst the four tortillas, top with the tofu scramble, sprouts and greens. Roll up and enjoy!
My brothers feedback: you could fool a meat eater into ingesting tofu with this wrap. I’ll take that as a compliment 🙂
A few other family members tried a bite and conceded they would have some, that is if they weren’t so full already. I am so going to hold them to that!
After I finished the wrap, as I sat around watching my family devour pancakes, I decided I wanted to finish off my meal with something sweet too. I toasted up some Silver Hills Squirrely bread, slathered it with all natural peanut butter, topped with a mountain of fruit and drizzled with maple syrup.
Yum! Feel free to lick the screen. I think this was quite ingenious on my part, wouldn’t you say?
P.S. Here’s a peek at those home-grown broccoli sprouts I mentioned. Oddly satisfying to have cultivated something delicious and nutritious from a hard, unimpressive, tiny seed.