Today, at lunchtime, I made these tasty vegan scrambled tofu aubergine wraps. They were super scrumptious! Vegan power! Check out this tasty vegan deliciousness!
Recipe: For 3 filled smaller wraps
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
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 )
vegan butter to fry in
2 vegan tortilla wraps: you can make this gluten-free by using GF tortilla wraps!
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!! 🙂
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Sophies Foodie Files
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