Tofu Scramble Breakfast Wraps

Take time for breakfast today. Put down that Lara Bar – you’re making tofu scramble. It’s a hearty, hot, healthful breakfast and promises a better-than-usual start to your day. And hey – who are we to judge if you decide this makes a good lunch or dinner. Tofu scramble is always good.

2 small onions (about 1 cup), roughly diced

1 block firm tofu, frozen & thawed, crumbled

4 cloves garlic, minced

1 Tbl. olive oil

1 medium tomato, chopped

2 Tbl. Parma or nutritional yeast

1 Tbl. ground cumin

2 tsp. turmeric

salt & pepper, to taste

water

1/2 cup Daiya (optional)

1/4 cup chopped cilantro

4 tortillas

to serve, salsa and hot sauce

Saute onions and garlic in olive oil for about 3 minutes, until beginning to brown. Add tofu crumbles, tomato, turmeric, cumin, salt & pepper, and a splash of water. The amount of water you need will vary based on how wet your tofu and tomatoes are. We tend to drain ours very well, so we usually need about 1/4 cup of water. If your tofu is moister or your tomatoes are juicy, you’ll need less. The water is just to keep the mixture slightly wet in the pan. It should not be liquid-y.

Cook over medium heat until everything begins to brown slightly and the veggies are cooked through. Stir in Daiya just before finishing, if using. It will melt fairly quickly.

Portion the tofu scramble between 4 tortillas and top with chopped cilantro, salsa and hot sauce. Enjoy – and have a happy morning!