Lately, I’ve been experimenting with developing both savory and sweet vegan recipes. One of these recipes is a savory vegan breakfast wrap I developed based on my love of tofu and vegetables. I ended up making a skillet full of tofu, mushrooms, and vegetables. I didn’t specifically indicate to Kevin I had made vegan tofu scramble wraps for breakfast, but he must have detected something was off when he didn’t smell meat browning in a skillet. Imagine the disappointment on Kevin’s face when he realized it was a meatless breakfast wrap. Kevin often wonders why I would crave a vegan breakfast wrap. He seems to believe meat makes everything tastier. Today, I set out to change his mind by turning the traditional breakfast wrap (usually filled with sausage or bacon, egg, and cheese) into a meatless veggie packed wonder. I packed the skillet with tons of vegetables, tofu, and seasonings. Once cooked, I served the tofu scramble alongside some leftover garden spinach and herb tortilla wraps I had sitting at home. The tofu scramble turned out wonderful. It was filling, fresh, and protein packed. I like to pack along tofu scramble wraps on days when I have a ton waiting for me to do at work. I feel the most productive when I have a hearty, protein packed breakfast in the morning. Besides, it is way too cold in Ohio for me to even contemplate stepping outside my home when I don’t absolutely have to. During these cold, winter months, all I want to do is curl up in a fleece blanket, drink a cup of matcha green tea, and do some light reading and writing on my weekends. The start of the work week tends to be busier. These tofu scramble wraps made for the perfect breakfast to jump start the work week.
Tofu Scramble Wraps:
· 1 tablespoon vegetable oil
· 4-6 large button mushrooms, thinly sliced
· 2 carrots, peeled and diced
· ½ package firm tofu, cubed
· 1 teaspoon kosher salt
· ½ teaspoon freshly cracked black pepper
· 2 tablespoons miso paste
· ½ teaspoon chili powder
· ½ teaspoon paprika
· ½ teaspoon garlic powder
· 2 tablespoons nutritional yeast
· 1 zucchini, diced
· ½ red onion, thinly sliced
· 6 sprigs fresh parsley, stems removed and finely chopped
· 3-4 large tortilla wraps
Directions:
1) Heat a skillet on medium heat. Once hot, add the vegetable oil. Add the mushrooms, carrots, and tofu into the skillet. Add in the salt, pepper, miso paste, chili powder, paprika, garlic powder, and nutritional yeast. Cook until the mushrooms start to brown and carrots start to soften, about 3-5 minutes. Add the zucchini, red onion, and fresh parsley. Cook for an additional 2-3 minutes. Turn off the heat.
2) Heat another skillet on medium heat.
3) Scoop about ½ cup of the filling onto a tortilla wrap. Tuck in the two sides and roll up the wrap. Repeat for the other two or three tortilla wraps. Once the skillet is hot, place each of the wraps seam side down onto the skillet. Let the wraps brown on each side, about one minute per side. Slice the wrap at a diagonal and serve.
Takeaways: These wraps are vegan and vegetarian friendly. When it comes to veggie breakfast wraps, you can use any vegetables you have in your fridge. I like to use crunchy vegetables and mushrooms. When cooking the vegetables, I tend to cook vegetables which take longer to cook first and then add in the vegetables which take a shorter amount of time to cook last. This way, I can ensure all of the ingredients are evenly cooked through.