Scrambled Tofu and Crispy Mushroom Wrap
This is our daughter's favourite breakfast, so it had to be included.
Works best with: Any variety of Oyster Mushroom, Pinks are our favourite here
Serves: 3-4
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.
