Spicy Jalapeno Tofu Scramble Wraps

Ingredients

• 1 block firm tofu, shredded with a cheese grater
• 1 red potato, diced
• 1 jalapeno, diced (adjust to taste)
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 1 tablespoon tahini
• 1/3 cup almond milk or oat milk
• 1 tablespoon nutritional yeast
• 1/2 teaspoon Indian black Kala Namak salt
• 1/2 teaspoon turmeric powder
• Salt and pepper to taste
• Almond flour tortillas
• Fresh cilantro (optional)

Instructions

1. Prep the Ingredients: Shred the tofu with a cheese grater. Dice the potato, jalapeno, onion, and bell pepper.
2. Cook the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 5-7 minutes, until they start to soften.
3. Add the Aromatics: Add the diced onion and bell pepper to the skillet and cook for another 3-4 minutes, until the onions become translucent.
4. Add the Tofu and Tahini: Add the shredded tofu and tahini to the skillet, stirring to combine with the vegetables. Sprinkle with turmeric powder to mimic the color of eggs.
5. Mix in the Almond Milk and Nutritional Yeast: Pour in the almond milk or oat milk and add the nutritional yeast. This gives the dish a creamy texture and a hint of cheesy flavor.
6. Season with Kala Namak: Add the Indian black Kala Namak salt to the tofu mixture and stir well. This salt imparts an eggy flavor and adds umami. Add regular salt and pepper to taste.
7. Cook the Jalapenos: Add the diced jalapenos to the skillet and cook for an additional 2-3 minutes, until they soften.
8. Warm the Tortillas: While the scramble is cooking, warm the almond flour tortillas in a separate skillet or microwave.
9. Serve: Spoon the tofu scramble onto the warmed tortillas. Garnish with fresh cilantro if desired. Roll the tortillas or fold them taco-style and enjoy!

Notes

• Shredding the tofu gives it a texture similar to scrambled eggs, making it perfect for breakfast or brunch.
• Adjust the quantity of jalapenos based on your spice preference.
• Start with a small amount of Kala Namak salt and adjust according to taste. It has a strong sulfurous aroma, providing the egg-like flavor.