Posted in Recipes

Vegan tasty aubergine scrambled tofu wraps , with a gluten-free option! :)

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

Today, I made these tasty invented aubergine scrambled tofu wraps & I used my home-grown aubergines from my own aubergine plant! Ooh yeah!!Β They were super scrumptious! Vegan power! Check out this tasty vegan deliciousness!

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

MMm,..I like to munch 2 of these,…any time of day,…

My home-grown aubergine ( eggplant) plant!

My lovely aubergine plant!
My lovely aubergine plant!

I had to hand-pollinate all of my aubergines because the plant didn’t do it by itself. I have a walled garden & I think that was a big problem. I have eaten 2 aubergines until now & 1 is growing bigger each day,…I hope I will get more, of course,…:)

Lovely, hey?
Lovely, hey?
Yummy home grown aubergines! Young, pretty & tasty too! :)
Yummy home-grown aubergines!
Young, pretty & tasty too! πŸ™‚

Recipe: For 3 filled smaller wraps

Ingredients:

1 block of 250 gr firm tofu, well-drained, well-pressed for 30 minutes, dept dry thoroughly on kitchen paper, 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!!!!!

2 medium aubergines ( eggplants ), cut into thinner strips, then into bite-sized chunks ( I used home-grown!!! )

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

21 fresh larger rocket leaves ( arugula )

a fruity extra virgin olive oil ( evoo )

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 oil in it & heat up on medium-high. When hot, add garlic & onion wedges. Fry for about 2 minutes. Now, add a few knobs of vegan butter & aubergine chunks. Stir often. After 5 minutes, add chickpeas, 2 teaspoons of mild smoked paprika, 1 teaspoon Β of Maldon sea salt, 1/2 teaspoon of turmeric & 10 grins of black pepper. SautΓ©. 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 &Β add tofu, that you crumble between your clean hands into your pan.Β Crumble the tofu well but don’t crush it, just lift it up & swirl it around the pan. It need to be chunky!Β Fry for about 10 minutes max. Lower the heat if the tofu gets sticky to the pan. Add some extra 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! Now, it looks like scrambled eggs. Mix the scrambled tofu with the rest of the veggie & chickpea mix into that larger bowl with fitting lid.

2. In the meantime, heat up your tortilla wraps according to your packet instructions. Plate up! Take a warm & pliable wrap & place 7 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!Β :)Β MMM!

One wrap really fills you up with bang on protein!!! Yeah, baby!!Β :)

 

β™₯Β Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr

Follow me on Facebook too! πŸ™‚

Sophies Foodie Files

Don't you want to tuck in?
Don’t you want to tuck in?

 

Advertisements

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! :)

79 thoughts on “Vegan tasty aubergine scrambled tofu wraps , with a gluten-free option! :)

  1. How lovely to use natural ingredients from your own garden. πŸ™‚ I see in the background that you also have cherry tomatoes, basil and thyme. Amazing! This remembers me to prepare a gardening post (soon). By the way, the dish looks amazing. I’ll bookmark the recipe for the days when I “don’t have anything to eat”.

    1. yes, my cherry tomato plant has given me already more then 80 cherry tomatoes: ripe & juicy! πŸ˜‰ I also have mini cherry tomato plants, chili peppers & salads, etc

  2. Hoi Sophie,
    You are a real greengrocer. Beautiful aubergines and a good recipe. Well done, love!
    Mamalou

  3. These look amazing! Tofu and eggplant are two of my favourite foods and I think I need to get going on these…

  4. I can’t have tofu but I wish I could! Looks amazing! πŸ™‚

    1. This would be equally tasty with seitan, I think or with vegan chorizo sausages or with real chorizo sausages too!

  5. Such beautiful home grown aubergines! This looks so protein-packed and delicious. I love wraps for lunch!

  6. Only a magician could make tofu look appetizing to me, Sophie, so I guess besides an amazing chef, you are also a magician.

  7. It looks very scrumptious!I’m a fan of growing my own plants πŸ™‚ my father used to have aubergine plant on his balcony and it was so cute! Only 2 inches long,but really tasty!

  8. Good for you for being so resourceful as to hand-pollinate your plant. I might have to do that with one of my tomato plants. The rest are producing but this lone one has zilch. Sigh.

    1. Tomato plants you can shake them & then most likely the little flowers pollinate themselves. It worked on my tomato plants & if you have bees & bumble bees in your gatrden that is even better, Carolyn! πŸ˜‰

  9. Your eggplant are gorgeous! That’s one plant I’ve never tried growing, but what a treat to have them in your own backyard πŸ™‚ The scramble wrap looks tasty. Yes to tucking in! And I love “Vegan Power”–you’re fun πŸ˜‰

    1. It was the first time, I put them in a large purple container. I read that they work great in containers & that is so true! πŸ˜‰ Thanks, I love my aubergine wraps too! πŸ˜‰ x

  10. Glorious! What I would give to be able to reap such a bounty from my own pitiful garden, and then make this delicious recipe with it all, too. Sounds like veggie heaven!

  11. Your aubergine plant looks gorgeous Sophie! Looking forward to more tasty aubergine recipes from you (one of my favourite veggies). These wraps look great. Vegan power indeed! xx

  12. It’s lunch time in Sydney and your delicious looking wrap has made me very hungry. I would love one of these! And I’m super impressed with your gardening skills xx

    1. Okey, Charlie! Thank you. I also have cherry tomato plants, chili plant, salad leaves, herbs, all sorts, thornless blackberries & a fig tree! πŸ˜‰ That is right, I am the gardener in our house!

  13. Hey Sophie these looks o good and I am happy you grow your own eggplant /) I bet this was so tasty πŸ™‚ like all of your vegan recipes x πŸ™‚

  14. Those aubergines look so beautiful I have no words to describe them. Thanks for sharing!

  15. I’ve been vegan for a year and a half and I still haven’t tried scrambled tofu. But these wraps look fabulous Sophie!! I just might try them! Celeste πŸ™‚

  16. Those eggplants are beautiful! I think that recipe is wonderful I love wraps too. I have been craving my low fat eggplant parmesan, I love the meaty texture of eggplant. Thanks so much for all the sweet comments on my blog. I am so glad you made the peach jam and it turned out for you. I had to re-do mine twice which takes time but it was well worth it.

  17. Oh Sophie, Your aubergine plant looks beautiful and so are the fruits/products of it. Your pot garden is fabulous. After all, Grandma taught you well. I love your opener of this post. Your invented wrap recipe! They really do look very delicious! πŸ˜€

  18. Hello Sophie, I was reading The Economist this morning and stumbled on a book about food. I immediately thought of you!

    http://www.economist.com/news/books-and-arts/21583613-economist-walks-bar-thought-food?fsrc=scn/fb/wl/pe/thoughtfood

    I hope it interests you.

    BTW, I have a question. On your photos (which are quite beautiful!) you add on “Sophiefoofdiefiles” Can you do this with wordpress or do you have to photoshop it before you upload the photo?

    Have a lovely day. Mark

    1. Hey Mark,
      A great article, thank you! πŸ™‚
      My husband made this watermark for me, through photoshop. I just have to drag my photo in it, every time. I don’t know how he made this but I think you must ask any computer genius on how to make one for yourself!

  19. I do love scrambled tofu and wraps are my favorite comfort food. This is an amazing idea to use the tofu I have in the refrigerator and plan a movie night. Thank you for sharing this delicious recipe!! πŸ™‚

  20. aubergine. That’s a lovely word. We just say eggplant, not nearly so poetic! This looks like a fun weekend recipe and I loved the pictures of your garden and the produce… another great post Sophie!

  21. Man, you make such awesome vegan food porn πŸ˜‰ I saw striped eggplants (the white & purple) at the markets in Spain, they look so cool! I have never seen them compared to the ones in the U.S. (back in oregon).

Comments are closed.