Yield: 1
Vegan Breakfast Wrap
Ingredients
- 1 small flour tortilla
- 2 tbsp hummus
- 2 tsp vegetable oil
- 2 mushrooms, chopped
- 1 shallot, minced
- 4 oz extra-firm tofu, crumbled
- ¼ tsp ground turmeric
- 1 tsp soy sauce
- 1 tbsp fresh basil
- ⅓ cup sprouts
- ¼ red pepper, finely sliced
- Salt and pepper, to taste
Instructions
- Spread the hummus over the tortilla and set it aside.
- In a skillet, heat the oil over medium-high heat. Add the mushrooms and cook until they release their moisture and begin to brown, 4 to 5 minutes. Add the shallot and cook until it begin to soften, 1 to 2 minutes. Add the tofu, turmeric, soy sauce and basil. Cook, stirring occasionally, until the tofu is heated through. Season the mixture with salt and pepper to taste. Once hot, transfer the mixture to the tortilla and top with sprouts and red pepper slices.
- Serve immediately.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 437Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 946mgCarbohydrates: 44gFiber: 7gSugar: 6gProtein: 21g
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