Scrambled tofu tortillas, a vegetarian recipe
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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...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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