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Breakfast

Breakfast Tortillas with Scrambled Tofu and Dried Cranberry Salsa


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Ingredients

For the cranberry salsa

1 113-g bag of Patience Fruit & Co Dried Cranberries Sweetened with Apple Juice, chopped

375 ml (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

5 ml (1 teaspoon) ground cumin

1 pinch of salt

 

For the scrambled tofu

5 ml (1 teaspoon) vegetable oil

1 small onion, finely chopped

100 g (1 cup) mushrooms, diced

90 ml (1/4 cup) vegetable bouillon

225 g (½ lb) firm tofu, drained (about half a package)

5 ml (1 teaspoon) turmeric

5 ml (1 teaspoon) garlic powder

90 ml (1/4 cup) milk, soy beverage or creamy soy cooking preparation

45 ml (3 tablespoons) nutritional yeast

15 ml (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

Preparation time 10 minutes Portions 2 portions

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 Dried Cranberries Sweetened with Apple Juice, chopped

375 ml (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

5 ml (1 teaspoon) ground cumin

1 pinch of salt

 

For the scrambled tofu

5 ml (1 teaspoon) vegetable oil

1 small onion, finely chopped

100 g (1 cup) mushrooms, diced

90 ml (1/4 cup) vegetable bouillon

225 g (½ lb) firm tofu, drained (about half a package)

5 ml (1 teaspoon) turmeric

5 ml (1 teaspoon) garlic powder

90 ml (1/4 cup) milk, soy beverage or creamy soy cooking preparation

45 ml (3 tablespoons) nutritional yeast

15 ml (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

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Steps

  1. For the spicy cranberry salsa

  2. Mix all the salsa ingredients in a bowl. Add salt if desired. Set aside.

  3. For the scrambled tofu

  4. Heat oil in a large non-stick pan. Add onion and sauté over medium heat until transparent.

  5. Add mushrooms and continue cooking for 2 or 3 minutes.

  6. Add vegetable bouillon and continue cooking until liquid has evaporated and vegetables are soft.

  7. 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.

  8. To assemble

  9. Spread scrambled tofu and salsa on tortillas or flatbreads. Add toppings of your choice, then roll up.

Une filiale de Fruit d'or

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