Most people are surprised to find out how well tofu can parade itself as an egg, while boasting less fat and no cholesterol. Medium firm tofu, when mashed up and coloured with turmeric, is virtually indistinguishable from scrambled eggs.

If you’re in a rush, stirfry the veggies in a little olive oil and add the tofu right at the end to warm and put in tortilla. The difference? The tofu will not be browned and will have more moisture than the baked variety. What a great, low-fat and healthy way to start the day!

Servings: 4   Prep time: 40 minutes

INGREDIENTS

• 1 pkg Sunrise Medium Firm Tofu or Soyganic Premium Medium Firm Tofu,  drained
• ¼ red bell pepper, chopped
• ¼ green bell pepper, chopped  
• 1 green onion, chopped 
• 4-5 mushrooms, chopped
• 1 tsp turmeric
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 whole wheat tortilla wraps

DIRECTIONS
1. Preheat the oven to 350°C
2. Mash the tofu in a bowl with a fork and add the chopped veggies, turmeric, salt and pepper
3. Spread the tofu mixture over a baking sheet and place in the oven
4. Bake at 15 minute intervals.  In between intervals, use a spatula to flip and redistribute mixture in baking dish to ensure tofu is browned evenly, about 30 minutes
5. Divide the mixture between the 4 tortillas and wrap up
6. Serve immediately or take it to-go for a portable breakfast option

Quick tip: The tofu scramble mixture can be prepared ahead and refrigerated. You can have a delicious breakfast ready to go in minutes!

Calories: 170  Fat: 5g  Carbs: 23g   Protein: 13g  Fibre: 3g   
50% of daily recommended value of Vitamin C and 15% of both Calcium and Iron