TOFU SCRAMBLE WRAP

August 06, 2018 by Renee Tavoularis

INGREDIENTS

1 tablespoon olive oil
½ red onion, diced
1 red bell pepper, diced
1 14 oz. package of firm tofu, drained
1 teaspoon turmeric
1 teaspoon ground black pepper
½ teaspoon chili powder
½ teaspoon paprika
¼ teaspoon sea salt
3 tablespoons water
2 tablespoons chives, chopped
4 large gluten-free tortillas

INSTRUCTIONS

• In a medium skillet, heat oil over medium heat. Add the onion and cook for 5 minutes or until softened.
• Add in the red bell pepper and continue cooking for another 5 minutes, stirring occasionally. Place the drained tofu into the skillet and break it up using a wooden spoon or a spatula. Cook for another 5 minutes, continuing to break up the tofu.
• In a small bowl or jar, whisk together the turmeric, black pepper, chili powder, paprika, sea salt and water until all of the spices are dissolved. Pour into the pan and stir to combine.
• Lower the heat to low and cook for 10 minutes or until the liquid has been absorbed.
• Divide the tofu scramble amongst the four tortillas (warmed if necessary). Wrap and secure with a toothpick if desired. Using parchment paper or foil can also help keep your wrap together. Garnish with chives.