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
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
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
Organic Whole Dried Cranberries, Sweetened with Apple Juice
We wanted to offer you the juiciest, most tender cranberries possible, which is why we created our Organic Whole Dried Cranberries sweetened with apple juice. We dry them just enough for them to retain their tenderness and allow you to experience their incredible texture.
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