Tofu Scramble Wrap

Step 1

Crumble tofu: Break the pressed tofu into about 1-inch chunks using your hands or a fork. Set aside.

Step 2

Make eggy sauce: In a medium bowl, mix the nondairy milk, nutritional yeast, Dijon mustard, turmeric, paprika, garlic powder, onion powder, and kala namak.

Step 3

Cook tofu: Heat the oil over medium-high heat in a large nonstick skillet. Transfer the tofu chunks to the pan in a single layer. Cook undisturbed for 3 minutes. Cook the tofu for about 4 minutes more, or until lightly golden, stirring frequently. Be careful to toss gently so the tofu does not crumble too much.

Step 4

Add the sauce and mix gently, folding the tofu into the sauce. Cook for about 2 more minutes, or until the desired consistency.

Step 5

Wrap: Place two slices vegan cheese, or one-third cup cheeze shreds, onto a tortilla. Top with avocado, and sautéed kale. Divide the tofu scramble evenly among the wraps, and fold.

Step 6

Optional: Heat the wraps in a nonstick skillet over medium-heat for about 2 minutes on each side, or until the cheese in just melted, and the tortillas are golden brown.