Ingredients
For the cranberry salsa
1 113-g bag of Patience Fruit & Co Whole & Juicy Dried Cranberries, sweetened with apple juice, chopped
1½ cups fresh coriander, snipped with scissors (about 1 bunch)
1 small red onion, finely chopped
Juice of 1 lime
1 jalapeno pepper, finely chopped
1 teaspoon ground cumin
1 pinch of salt
For the scrambled tofu
1 teaspoon vegetable oil
1 small onion, finely chopped
1 cup mushrooms, diced
1/4 cup vegetable bouillon
½ lb firm tofu, drained (about half a package)
1 teaspoon turmeric
1 teaspoon garlic powder
1/4 cup milk, soy beverage or creamy soy cooking preparation
3 tablespoons nutritional yeast
1 tablespoon maple syrup or honey
Pepper to taste
A few handfuls of baby spinach
4 whole wheat flatbreads or small tortillas
Toppings of your choice
Avocado slices
Grated cheese
Snipped coriander
Running out of breakfast ideas? Here’s something a little different – a nice change from boring old toast with PB and banana or a bowl of cereal. Breakfast tortillas with scrambled tofu are super easy to make, and they’ll keep you going for hours, we promise!
Ingredients
For the cranberry salsa
1 113-g bag of Patience Fruit & Co Whole & Juicy Dried Cranberries, sweetened with apple juice, chopped
1½ cups fresh coriander, snipped with scissors (about 1 bunch)
1 small red onion, finely chopped
Juice of 1 lime
1 jalapeno pepper, finely chopped
1 teaspoon ground cumin
1 pinch of salt
For the scrambled tofu
1 teaspoon vegetable oil
1 small onion, finely chopped
1 cup mushrooms, diced
1/4 cup vegetable bouillon
½ lb firm tofu, drained (about half a package)
1 teaspoon turmeric
1 teaspoon garlic powder
1/4 cup milk, soy beverage or creamy soy cooking preparation
3 tablespoons nutritional yeast
1 tablespoon maple syrup or honey
Pepper to taste
A few handfuls of baby spinach
4 whole wheat flatbreads or small tortillas
Toppings of your choice
Avocado slices
Grated cheese
Snipped coriander
Print ShareSteps
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For the spicy cranberry salsa
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Mix all the salsa ingredients in a bowl. Add salt if desired. Set aside.
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For the scrambled tofu
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Heat oil in a large non-stick pan. Add onion and sauté over medium heat until transparent.
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Add mushrooms and continue cooking for 2 or 3 minutes.
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Add vegetable bouillon and continue cooking until liquid has evaporated and vegetables are soft.
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Add tofu, turmeric and garlic powder and mix well. Add milk or soy beverage, nutritional yeast and maple syrup. Keep cooking until liquid is absorbed. Add pepper and spinach. Mix until spinach is wilted. Set aside.
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To assemble
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Spread scrambled tofu and salsa on tortillas or flatbreads. Add toppings of your choice, then roll up.
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In this recipe
Canneberges séchées bio sucrées au jus de pomme et entières
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