Mexican Spiced Tofu Breakfast Wrap Recipe

About this recipe

A protein-packed vegan breakfast wrap with smoky spiced tofu, fresh veggies, and creamy avocado for a delicious start to your day.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 10Cm Guanajuato White Corn Tortillas, 10Cm
• 10G Avocado Leaves, 10G
• - Biona Organic Whole Cherry Tomatoes
• 1 Kg Red Onion 1kg
• 100 g Wijaya Coriander Seeds 100G
• - Greenfields Black Peppercorns
• 1 L Olive Oil – Organic
• 500 G Fresh Vine Tomato 500g
• - La Chinata Sweet Smoked Paprika
• 100 G Trs Ground Cumin Jeera Powder

Instructions

1. 1. Drain and press the tofu to remove excess water, then crumble it into small pieces.
2. 2. Heat olive oil in a pan, add the crumbled tofu, smoked paprika, ground cumin, salt, and black pepper, and cook for 8 minutes.
3. 3. Dice the cherry tomatoes and red onion finely, and chop the coriander leaves.
4. 4. Mash the avocado in a bowl, squeeze lime juice over it, and season with a pinch of salt and pepper.
5. 5. Warm the corn tortillas in a dry pan for about 30 seconds on each side until pliable.
6. 6. Spread the mashed avocado evenly across the tortillas to create a creamy base.
7. 7. Add a layer of spiced tofu on top of the avocado, followed by diced tomatoes and red onion.
8. 8. Sprinkle fresh coriander leaves over the filling for added flavor and color.
9. 9. Carefully roll the tortillas into wraps, folding in the sides to hold the filling securely.
10. 10. Serve the wraps immediately or toast them lightly in the pan for extra crispness.