Scrambled tofu tortillas, a vegetarian recipe
25
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6
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Ingredients
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of olive oil
- 227 g or a package of whole white mushrooms, sliced
- 1 diced red pepper
- 450 g of nature flavored firm tofu
- 2,5 ml (1/2 teaspoon) of turmeric
- 2,5 ml (1/2 teaspoon) of paprika
- 5 ml (1 teaspoon) of onion powder
- 2,5 ml (1/2 teaspoon) of dried oregano
- 45 ml (3 tablespoons) of baking powder
- 5 ml (1 teaspoon) of maple syrup
- 175 ml (3/4 cup) of natured flavored soya milk
- 6 medium size tortillas (61 g/per tortillas) made of whole wheat
Preparation
Side-by-side mode
- Dice tofu then crumble in a blender at pulsation mode.
- In a large pan, fry leeks and mushrooms in oil at medium-high heat for 5 to 10 minutes while stirring. When mushrooms are melted and reduced by half, add red pepper and continue cooking 2 minutes.
- Add crumbled tofu, turmeric, paprika, oregano, baking powder, onion powder, maple syrup and soya milk. Mix well and continue cooking at low heat until liquids evaporate.
- Set 175 ml (3/4 cup) of the mixture of whole wheat tortillas. Roll, slice in halfs and serve.
Did you know that...
We dedicated nearly 175 acres of land to growing leeks at Les Cultures de chez nous.
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