Spiced Scrambled Tofu Wraps
10m prep 15m cook 25m ready
Spiced scrambled tofu wrapped in tortillas with fresh tomato and cilantro. A flavorful vegan breakfast that's quick and satisfying.
Ingredients
- 2 tbsp vegetable oil
- 1 block of firm tofu well drained
- 1 tsp salt
- 1 green chilli finely sliced
- 4 spring onions/scallions finely sliced
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 pinch coarse chaat masala
- 4 small soft tortilla wraps
- 1 tomato roughly chopped
- 1 fresh coriander/cilantro leaves and stems roughly chopped
- 1 lemon juice
Nutrition (per serving, estimated)
Estimated based off 7 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 400 mg
- Iron: 4.56 mg
- Magnesium: 59.4 mg
- Phosphorus: 241 mg
- Potassium: 372 mg
- Zinc: 1.59 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 pinch coarse chaat masala
- 4 small soft tortilla wraps
- 1 lemon juice
Prepare
- 1 block of firm tofu, well drained
- 1 green chilli, finely sliced
- 4 spring onions/scallions, finely sliced
- 1 tomato, roughly chopped
- 1 fresh coriander/cilantro, leaves and stems roughly chopped
Let's Cook
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Step 1.
Heat 1 tablespoon of vegetable oil in a non-stick frying pan over high heat. When the oil is hot, crumble the firm tofu into small pieces directly into the pan and add 1 teaspoon of salt. Let the tofu cook undisturbed for 3–4 minutes until the underside is golden and crisp. Then stir and continue cooking for another 3–4 minutes until the tofu is crispy all over. Transfer the tofu to a plate and set aside.
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Step 2.
Return the pan to medium heat and add the remaining 1 tablespoon of vegetable oil. Once hot, add the finely sliced green chilli and spring onions. Cook for 2–3 minutes, stirring occasionally, until softened. Return the cooked tofu to the pan.
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Step 3.
Add ½ teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and a pinch of coarse chaat masala to the pan. Stir well to coat the tofu and vegetables. Cook for 2 minutes, stirring frequently, until the spices are fragrant. Remove the pan from the heat.
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Step 4.
While the tofu is cooking, warm the 4 small soft tortilla wraps according to the package instructions (usually in a dry skillet or microwave).
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Step 5.
Divide the scrambled tofu mixture evenly among the warm tortillas. Top each with roughly chopped tomato and fresh coriander (leaves and stems). Squeeze a little lemon juice over each wrap. Serve immediately with your favorite chutneys on the side.
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