Leave the eggs to the hens and try this tofu scramble—from Jane Goodall's cookbook, #EatMeatLess: Good for Animals, the Earth, and All—for breakfast instead.

Published on April 19, 2021

tofu-scramble-wraps-recipe Jane Goodall — Photo: Erin Scott

Servings:

In this recipe, the addition of chickpea flour and turmeric gives the scramble an eggy texture and color. Sustainably grown tofu has a low carbon footprint and its protein level is high, so buy a block or two next time you go shopping. If you want to eat the scramble straight out of the pan with toast, that works, too.

Ingredients

For the Spiced Sunflower Seeds

½ cup raw sunflower seeds
¼ teaspoon avocado oil
¼ teaspoon smoked paprika
aea salt, to taste

For the Tofu Scramble

12 ounces extra-firm tofu
¼ cup chickpea flour
2 teaspoons dried basil
½ teaspoon dried turmeric
freshly ground pepper, to taste
1 tablespoon tamari
2 teaspoons apple cider vinegar
1 teaspoon vegan mustard
3 green onions, thinly sliced
1 large carrot, grated
2 teaspoons avocado oil
4 whole-wheat tortillas
2 cups baby spinach, loosely packed

Directions

To make the spiced sunflower seeds, have ready a small bowl. In a small skillet, heat the sunflower seeds over medium-high heat, shaking and stirring until they are fragrant and lightly toasted, 3–5 minutes. Sprinkle with the oil, paprika, and 1⁄4 teaspoon salt and stir quickly to coat. Transfer to the bowl to cool slightly before using in the wraps.
To press the tofu, drain, wrap in a thick kitchen towel, and place on a plate. Place a heavy pan or cutting board on top and let stand for about 5 minutes. Unwrap and pat dry with another towel. Coarsely crumble into a large bowl.
Sprinkle the chickpea flour, basil, turmeric, and 1⁄2 teaspoon pepper over the tofu. Add the tamari, vinegar, and mustard. Turn gently with your hands to mix, crushing the tofu to the size of scrambled-egg curds. Fold in the green onions and carrot.
Preheat a large sauté pan or skillet over medium-high heat. When the pan is hot, add the oil and distribute evenly. Add the tofu mixture and use a metal offset spatula to turn the mixture as it cooks. Scrape the bottom of the pan as you turn the scramble and cook until the tofu is lightly browned, about 5 minutes.
For each wrap, place a tortilla on a plate and put one-fourth of the spinach in the middle. Top with one-fourth of the hot scramble. Sprinkle with 2 tablespoons of the spiced sunflower seeds, then fold in the sides of the tortilla and roll up. Repeat with the rest of the tortillas. Serve right away.