Vegan Breakfast Wrap

Recipe from The Domestic Geek

Adapted and Husband-Tested in Alice’s Kitchen

Makes 1 Wrap (recipe can be doubled)

My husband and I have been eating meatless several times a week now and feel much better for it.  I thought this recipe turned out great.  Don’t expect this to taste just like scrambled eggs, but I think you will like the flavors.  After pressing a block of tofu dry, just cut a slice and use a fork to crumble the tofu.  The crumbles can be kept in the fridge uncooked for a few days. I actually doubled this recipe and ate one wrap for breakfast and packed the other for the next day’s lunch. 

1 small whole-wheat or whole-grain tortilla

2 Tablespoons hummus or baba ghanouj

2 teaspoons vegetable oil or cooking spray, enough to coat the pan

2 mushrooms, chopped

1 shallot, minced or red onion, minced or 2 scallions thinly sliced

1/2 cup crumbled extra-firm tofu (This was about 1/8 of a block of tofu.)

1/4 teaspoon ground turmeric

1 teaspoon soy sauce or Bragg’s Liquid Aminos

1 Tablespoon freshly chopped basil or 2 cubes of frozen Dorot basil, thawed

1/3 cup sprouts

1/4 red or yellow pepper, finely sliced

Salt and freshly cracked black pepper to taste

Spread the hummus over the tortilla and set it aside. Heat the oil in a skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and begin to brown, about 4 minutes. Add the shallot and cook until they begin to soften, abut 1 minute. Add the tofu, turmeric, soy sauce and basil. Cook them, stirring occasionally, until the tofu is heated through. Season the mixture with salt and pepper to taste. Once hot, transfer the mixture to the tortilla and top with sprouts and red pepper slices.