I’ve always remarked that simply prepared tofu tastes uncannily like scrambled eggs. And I see it often on breakfast menus in vegetarian restaurants, so I thought I would give it a try myself! I was headed out for a morning of riding trains with my boys and I knew it would be a long stretch between breakfast and lunch, so I thought that a hearty breakfast with high protein tofu would be the perfect choice!
This came together pretty quickly…less than 20 minutes while I multi tasked and did the dishes. Not bad for a Saturday morning!
Tofu Breakfast Wraps
1 block tofu
¼ tsp garlic powder
¼ tsp turmeric
¼ tsp cumin
1 tsp salt
cracks of black pepper
2 T corn starch
1 T olive oil (less if you use a non stick pan)
Press your tofu for a few minutes to release the excess water. Crumble tofu with hands or cut into small cubes (I cut mine to about ¼ inch cubes, but crumbling would give it more of a scrambled egg texture.).
Mix garlic powder, turmeric, cumin, salt, pepper, and corn starch in a bowl.
Toss tofu in and mix well to coat. Heat olive oil in a skillet, and add tofu. Toss around gently with a wooden spoon so that it gets a bit crispy on all sides. While it is cooking, slice tomatoes and avocado. Remove tofu from pan and set aside.
Place tortillas in pan one at a time for just 10-15 seconds per side. This will help the tortilla to be more pliable. Remove from heat and place a few slices of avocado on tortilla. Use a fork and smoosh it a bit to coat tortilla. Add tofu and tomato, and season with salt and pepper if desired. Fold in two opposite sides, then roll using your fingers to scoop filling back in to tortilla. Place seam side down on plate. Serve with your favorite veggie bacon (we used smoky maple flavored tempeh strips by Turtle Foods) and some yummy fruit. Enjoy!