Savory Tofu Veggie Breakfast Wraps Recipe

About this recipe

Start your day with these protein-packed tofu and veggie wraps, bursting with a medley of flavors and textures for a satisfying breakfast.

Ingredients

• - Schwartz Flat Leaf Parsley
• - Mori-Nu Silken Firm Tofu
• 6 Per Pack Gran Luchito Soft Burrito Shell Tortilla Wraps
• 1 piece Yellow Bell Pepper
• - Grilled Zucchini In Olive Oil
• 600G Picard Organic Spinach Leaves
• 1 L Olive Oil – Organic
• - Sunita Lemon Juice Organic
• Each Pepper Red- Each
• - Kikkoman Soy Sauce
• 100 G Natco Paprika Powder
• - Mccormick Cumin Powder
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole

Instructions

1. 1. Drain the tofu and press it to remove excess water, then crumble it into small pieces using your hands.
2. 2. Wash and chop the red bell pepper, zucchini, and spinach leaves into bite-sized pieces for even cooking.
3. 3. Heat olive oil in a large non-stick skillet over medium heat and add the crumbled tofu to the pan.
4. 4. Stir the tofu, and season with paprika, cumin powder, salt, and black pepper, cooking for 5 minutes.
5. 5. Add the chopped red bell pepper and zucchini to the skillet, mixing well with the seasoned tofu.
6. 6. Cook the veggies and tofu together for about 8 minutes, stirring occasionally until they are tender but not mushy.
7. 7. Add the spinach leaves and cook for another 2-3 minutes until wilted, then drizzle with soy sauce and lemon juice.
8. 8. Warm the tortilla wraps in a dry skillet or microwave until pliable and soft, for about 30 seconds each.
9. 9. Spread the tofu and veggie mixture evenly across the center of each tortilla wrap.
10. 10. Sprinkle freshly chopped parsley over the filling for a burst of flavor and freshness.
11. 11. Roll the wraps tightly, folding in the sides as you go to seal the filling inside securely.
12. 12. Slice each wrap in half diagonally for a neat presentation and serve immediately.