Posted in Recipes

Vegan scrambled tofu aubergine wraps!!

Tasty vegan scrambled tofu & aubergine wraps!
Tasty vegan scrambled tofu & aubergine wraps!

Today, at lunchtime, I made these tasty vegan scrambled tofu aubergine wraps. They were super scrumptious! Vegan power! Check out this tasty vegan deliciousness!

Fantastic filled vegan protein packed wraps!
Fantastic filled vegan protein packed power wraps!

Recipe: For 3 filled smaller wraps

Ingredients:

1 block of 250 gr firm tofu, well-drained, well-pressed, cut into thicker slices

2 tablespoons nutritional yeast

1 red onion, peeled & finely sliced into wedges

2 fat cloves of garlic, peeled & finely cut up

1/2 teaspoon turmeric + 1/2 teaspoon turmeric!!!!!

1 large aubergine ( eggplant ), cut into thinner strips, then into bite-sized chunks, big pits removed

black pepper

Maldon sea salt

smoked spanish paprika, the dulce version, this is the mild one : 2 teaspoons

1 teaspoon lemon juice

3/4 can of chickpeas, rinsed & drained too

14 to 20 fresh larger rocket leaves ( arugula )

sunflower oil

vegan butter to fry in

2 vegan tortilla wraps: you can make this gluten-free by using GF tortilla wraps!

Method:

1. First, make your veggie tofu scramble. Take a large non-stick pan, pour 2 swirls of sunflower oil in it & heat up on medium-high. When hot, add garlic & onion wedges. Fry 2 minutes. Now, add a few knobs of vegan butter & the aubergine chunks. Sir often. After 5 minutes, add chickpeas, 1 teaspoon of mild smoked paprika, 1 teaspoon  of Maldon sea salt, 1/2 teaspoon of turmeric & 10 grins of black pepper. Sauté. Stir often for 5 minute or so & then, add a few splashes of hot water to the pan, if you need to, so that the spices won’t stick to your pan. Transfer the veggies mix to another large pot with fitting lid. Add a bit of vegan butter & add tofu, that you crumble between your clean hands into your pan. Crumble the tofu well but don’t crush it, just lift it up & swirl it around the pan. It need to be chunky! Fry for about 10 minutes max. Lower the heat if the tofu gets sticky to the pan. Add some extra sunflower oil, if you need to. Add lemon juice, 1/2 teaspoon turmeric & nutritional yeast too. Stir often everything round in the pan. If the tofu sticks to the pan, add some hot water to prevent sticking! Taste! I added 1/2 teaspoon of Maldon sea salt & 8 grins of finely milled black pepper. Stir well around in the pan. It has to taste soothing & fab! Mix the scrambled tofu with the rest of the veggie & chickpea mix into that larger bowl with fittting lid.

2. In the meantime, heat up your tortilla wraps according to your packet instructions. Plate up! Take a warm & pliable wrap & place 10 fresh rocket leaves in the middle of each wrap. Place tofu & veggie scramble on top of the rocket leaves, all over the middle of each wrap, a few tablespoons, leaving the sides uncovered. Now, first, fold the bottom to the inside , fold the left side & the right side to the middle & carefully roll the wraps up! I place each 1/2 of the end of each wrap into aluminium foil to eat it more easily. After being carefully wrapped in foil, I added at least 2 tablespoons of the filling to the inside of the tortilla. So that it is fully packed! Things will be kept together nicely! Enjoy it once or twice! 🙂 MMM!

One wrap really fills you up with bang on protein!!! Yeah, baby!! 🙂

MMM! Power packed vegan wraps!
MMM! Power packed vegan wraps!

 

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Sophies Foodie Files

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

60 thoughts on “Vegan scrambled tofu aubergine wraps!!

  1. I find eggplant fascinating…..it cross cultural and culinary boundaries incognito.

  2. Hello Sophie,
    I would like to taste such a lovely wrap. Well done!
    Mamalou

  3. I love these vegan wraps, Sophie; they look so good. What a yummy lunch and so full of goodness. I love chickpeas and eggplant xx

    1. Me too! I never combined these 2 ingredients before but they do pair so well together, I agree & know that now!

  4. Vegan power is right, Sophie! I love that you used turmeric, too- such a powerhouse ingredient. I think the combination of aubergine and chickpeas would be awesome! It seems kind of Moroccan. Yummy!!!

  5. awesome wholesome meal, protein, vitamins, fibers and carbs in the one bite. Healthy choise of fast food, but i’m gonna add some egg in reduce the water content from the filling…

  6. Hi Sophie, thanks for this recipe, it looks delicious! I’m not normally a fan of tofu, but with the seasoning you’ve added, I might just be converted!

    1. I was not a lover at first either but I love to marinate it a lot: That adds tons of flavour too! 🙂 Enjoy these wraps!

  7. I’m allergic to eggplant and I’d -still- chance it and take a big bite out of one of these wraps! They just look that good. Once I get home though, it might be a better idea to just make a zucchini swap-out instead. 😉

  8. Vegan power, indeed! These looks yummy- although I’d probably skip the eggplant. I just can’t make myself like it, no matter how hard I try! Maybe I’ll copy Hannah and swap out zucchini 🙂

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