Friday, May 1, 2015


I made this last weekend and my boyfriend really enjoyed it, and actually though it was egg based. My mission was successful because I proudly was able to tell him that it was tofu based.  I tricked a meat eater into eating tofu, loving it, and approving of it.

I don't eat tofu very often, but once in a while I will crave it. Tofu has a funny watery texture that requires it to be pressed before use. I usually just put my tofu on a plate, and place one or two more plates over it for 15 minutes in order to squeeze the water out. All I need to do next is drain it, and it is ready to use.

Pressing the tofu 

I also prefer to only purchase organic tofu. Tofu is made of soy, and unfortunately soy is prominent on a list of foods that contain GMO's.  I personally try to avoid GMO's as I do not feel that they are safe to eat. But I respect others opinions who don't concur,

This dish served just as scramble would be good too, but with cinco de mayo coming up, I think a tortilla wrap"breakfast burrito style" is in order. Ole!

Scrambled tofu



For the pico de gallo:

2 tomatoes, chopped
2 limes, juiced
1 jalapeno, seeded and chopped very small
1 tablespoon of onion, chopped small
1 tablespoon of cilantro, chopped
Sea salt and pepper to taste

For the tofu scramble:

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 pasilla pepper, seeded and diced
1 red pepper, seeded and diced
1 large portobello mushroom, chopped
14 oz of extra firm tofu, pressed to remove excess water, then drained
2 tablespoons of nutritional yeast
1 teaspoon of turmeric powder
1/2 teaspoon of Cajun seasonings
1/2 teaspoon of paprika
1 cup of chopped spinach
Sea salt and pepper to taste

For the wraps: 

4 gluten free tortilla wraps
1 avocado, sliced


In a small bowl, put all the ingredients from the pico de gallo together, mix well, and reserve.
In a large pan, heat up the olive oil under medium-high heat.
Add the onions and garlic, and saute for 3-4 minutes until translucent.
Add the pasilla and red peppers, and saute another 2-3 minutes.
Add the portobello mushrooms, and saute about 5 minutes until softened.
Crumble the tofu over the veggies, add the nutritional yeast, the turmeric, the Cajun seasonings and the paprika.
Mix and cook for a few minutes until the tofu is heated through.
Add the spinach, mix well, and cook another 2-3 minutes until it is wilted.
Season with sea salt and pepper.

To assemble, place the tortilla wraps on 4 separate plates. Spread the tofu scramble mixture on each one, add pico de gallo to your liking on top, as well as some avocado slices.
Wrap them up and enjoy!

This will make 4 servings.

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