Name: Scrambled tofu wraps
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 600 grams firm tofu; 1 tablespoon olive oil; 1 tablespoon tamari; 30 grams (1 ounce) baby spinach, sliced thinly; 1 large tomato (220g), chopped; 2 green onions (scallions), chopped finely; 1 cup (240g) canned refried beans with chilli; 4 x 21cm (8½-inch) red quinoa wraps or tortillas (100g); 1 medium avocado (250g), chopped; 1/3 cup loosely packed fresh coriander (cilantro) leaves; hot chilli sauce, to taste; 1 lime (65g), cut into wedges

Scrambled tofu wraps

Deliciously flavoured scrambled tofu makes for a dreamy breakfast or lunch. Just load up a wrap with your favourite toppings and sauce for an unbeatable plant-based feast.

Serves 4

Cook

20M

This recipe is from our book, Tasty Vegan.

Ingredients

600 grams firm tofu

1 tablespoon olive oil

1 tablespoon tamari

30 grams (1 ounce) baby spinach, sliced thinly

1 large tomato (220g), chopped

2 green onions (scallions), chopped finely

1 cup (240g) canned refried beans with chilli

4 x 21cm (8½-inch) red quinoa wraps or tortillas (100g)

1 medium avocado (250g), chopped

1/3 cup loosely packed fresh coriander (cilantro) leaves

hot chilli sauce, to taste

1 lime (65g), cut into wedges

Method

1.Pat tofu dry with paper towel. Crumble tofu into pieces with your fingers.

2.Heat the oil in a large frying pan over medium heat; cook tofu and tamari, stirring, for 2 minutes or until warmed through. Add spinach, tomato and green onion and cook for 1 minute. Season to taste. Remove from pan; cover to keep warm.

3.Stir beans in a small saucepan over low heat until hot. Spread beans on wraps; top with tofu mixture, avocado, coriander and sauce. Roll up to enclose; tie with kitchen string, if you like. Serve with lime wedges.

The recipe is best made close to serving. For a milder flavour, you can use plain refried beans and omit the hot chilli sauce. The beans can be heated in the microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Sophia Young Food & Editorial Director - Books