Scrambled Tofu and Crispy Mushroom Wrap

This is our daughter's favourite breakfast, so it had to be included.

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Serves
3–4
Prep time
5 mins
Cook time
10 mins

Works best with

Any variety of Oyster Mushroom; Pinks are our favourite here

Ingredients

Large block of firm tofu
2 tbsp nutritional yeast
¼ tsp turmeric
½ tsp garlic powder
¼ tsp salt
Pepper, to taste
2 tbsp plant milk
Punnet of mushrooms
Oil & butter for frying
Tortilla wrap
Chilli sauce, optional

Method

Prep the mushrooms - rip or slice any larger ones, leave smaller ones whole
Splash some oil into a frying pan, and warm on a medium heat
Drain the tofu & crumble it into the frying pan (you can use a potato masher if you don't want to get your hands dirty)
Fry the tofu for a couple of minutes, then add the nutritional yeast & spices and cook for a further 5 minutes
While the tofu is frying, get another frying pan nice and hot, and throw in some butter & a splash of oil and the mushrooms. Fry, stirring regularly, until they start to crisp up
When the mushrooms are pretty much done, add the plant milk into the tofu, to loosen it up a bit and add a bit of moisture back in
Load the tortillas with the scrambled tofu and crispy mushrooms. Drizzle on some chilli sauce if using.
Enjoy.

falfungi tip

Use two pans if you can, so the mushrooms can get properly hot and crispy while the tofu stays soft. Trying to cook everything together will steam the mushrooms instead.

Serves

Prep time

Cook time

Works best with

Ingredients

Method

falfungi tip

Pink Oyster Grow Kit