Ingredients

• Ingredients 1 x block of firm tofu Olive or rapeseed oil 1 x onion 2/3 garlic cloves 1/2 teaspoon of thyme A good shake of paprika 1/4 – 1/2 teaspoon of turmeric 1/2 tablespoons soy/tamari sauce Optional: mushrooms, peppers, chili, red and yellow pepper etc. 2-3 tablespoons of nutritional yeast Black pepper and salt to taste Tortilla wraps Garnish options: Tomato salsa Hot sauce Jalapenos Spring onions Grated vegan cheese Avocados

Preparation

• Preparation This recipe uses a whole block of tofu so makes a healthy serving of scramble. How many burritos you have will be determined by how much you pack into each, and how large your tortilla wraps are… But you should have four large burritos if you make them according to the recipe below. Method Rinse the tofu, wrap it in a clean tea towel, then put something heavy on top (some books, perhaps) to press the liquid from it. Peel and finely chop the onion and garlic. Add these to a frying pan with a splash of olive oil. Cook for a bit and then add the thyme,  paprika and turmeric. Mix and then add the soy sauce. Add any other veg you want to include and stir. Now, take the books off the tofu and give the tea towel another squeeze. Then with your hands, crumble the tofu into the frying pan. Mix the tofu through, using your spoon to break up any bigger bits. It should look similar to scrambled egg now. Once all mixed in, add nutritional yeast and mix in. I am obsessed with nutritional yeast so I always add more than 2! Add some pepper and mix again. Leave to cook for another 20 mins or so, turning down the heat a little to stop it sticking. Give it a stir occasionally. After about 20 minutes you can start to prep your tortilla wraps. Spread some tomato salsa in the middle of the wrap. Add sliced avocado or a little homemade guacamole on top, and then sprinkle on some grated vegan cheese. Then pile some scramble on top of the cheese and add sliced spring onions and jalapenos on top. Wrap up and serve with extra avocado and Frank’s hot sauce.