Finally, the three day weekend is upon us, and I can’t even begin to tell you how much I need it. Maybe it’s psychological anticipation or maybe it’s the fact that I feel like a rain cloud has been following me around for the past two weeks, but it seems like the weeks leading up to a holiday are an epic battle to the end. I feel like this mentality started, at least for me, in college, where it literally was a struggle to make it to whatever three day weekend or holiday that was stickered and decorated with exclamation points in your Lilly Pulitzer planner. By the time that weekend or day off rolled around, you first had to pick all the pieces of your brain and energy off the library floor before you could actually go home and enjoy yourself (which usually included sleep, sweet sweet sleep).
Anyway, I’ve managed to pipet up enough pieces of my brain off the cell culture room floor to write you this recipe for a delicious m. I made this lovely wrap for lunch, but it could also serve as a breakfast wrap, and you could toss in some vegan sausage, turkey bacon, or whatever else floats your breakfast boat.
GF Vegan Tofu Scramble Wrap
Daiya Cheddar Cheese
GF tortilla wrap
Let’s Get Cookin’
1. Chop your red pepper and onion and add to large skillet drizzled with olive oil on medium-high heat
2. Add a heaping mound of spinach (keep in mind that even the largest handful of spinach will wilt down to microscopic proportions when cooked. Maybe spinach’s magical shrinking abilities will transfer to our waistlines?!)
3. Cook until spinach has wilted and turned dark green and onions are caramelized.
4. Add chopped tomatoes, crumbled tofu, and Daiya cheese. Season with salt, pepper, a dash of chili powder, paprika, and garlic. Cook until cheese has melted and tofu is warm.
5. As cheese is melting, warm GF tortilla wrap either by placing over warm, moist skillet or wrapping in a moist paper towel and placing in microwave for approximately 10 seconds. I use the Food For Life Brown Rice Tortillas. They are probably my favorite GF and vegan wraps (out of my very limited selection), but they are still very difficult to work with. They aren’t very flexible and very easily break, flake, and crack when you try to roll them. Humidifying and heating the wraps before working with them makes them a tad bit easier to work with, but still roll with caution.
6. They see me rollin’, they hatin, scramblin’, tryin’ to catch me eatin’ dirty. Roll up that scramble. If I’m packing it for lunch, I like to roll it in a paper towel and plastic wrap to keep the moisture inside and to keep all the ingredients from exploding all over the table when the wrap inevitably breaks.
Until a couple weeks ago, I’ve never had much experience working with, cooking, or enjoying tofu. However, since my initial endeavor with the GF vegan breakfast casserole (Click here for recipe), I’ve really enjoyed playing around with tofu scrambles. This wrap, in particular, was delicious even the next day at lunch.
Enjoy your Memorial Day weekend! Get outside, get active, and don’t get too crazy with the food and booze at the cookouts this weekend! On a serious note, if you do eat meat, please be very careful. This recent E. coli outbreak is serious and spreading and will affect one of the popular menu items for this weekend- hamburgers. Please be cautious of the meat you purchase and consume, particularly ground beef, which can be teeming with bacteria.