These fun, portable and nutrition-packed wraps are kept just mild enough to be a knockout come breakfast time. —CS
SERVES 4
1 tbsp (15 ml) melted coconut oil
1 lb (454 g) super-firm tofu, crumbled into bite-size pieces
3 scallions, trimmed, white and green parts separated, chopped
1 tsp Emergency Broth Powder
1 tbsp (15 ml) shoyu
1 tbsp (15 ml) mirin
1½–3 tsp (7–14 g) vegan green or red curry paste (quantity to taste)
1 large clove garlic, minced
1 cup (134 g) frozen green peas
Vegan mayo or roasted cashew butter
4 (10-inch [25-cm]) vegan flour tortillas, lavash bread or pita bread
Fresh baby spinach
1 avocado, halved, pitted, peeled and sliced (optional)
Chopped fresh cilantro (optional)
Place the oil in a large wok or skillet over medium-high heat and add the tofu and white parts of the scallion. Fry for 2 minutes and add the broth powder, stirring to combine. Fry until golden brown, about another 4 minutes. Adjust the heat as needed and stir occasionally.
In the meantime, whisk the shoyu, mirin, curry paste and garlic in a small bowl. Pour it onto the tofu and stir to combine. Add the green peas and cook until thawed, about 4 minutes.
Spread the mayo or cashew butter and amba (to taste) on a flour tortilla. Add a handful of baby spinach, curried tofu, avocado (if using), chopped green parts of the scallion and cilantro (if using). Wrap it up tightly, repeat with the remaining tortillas and eat.