Allgemein

Breakfast Wrap

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This wrap is so incredibly delicious 🙂 I tried it by chance and discovered it. Of course I have to share the recipe with you immediately. The scrambled egg cheese wrap is super delicious as a hearty breakfast or also as lunch. The wrap contains a lot of protein through the tofu, proteins through the chickpea flour & minerals through the fresh spinach.     I discovered the spinach wrap recipe and the cheese sauce recipe on Ela Vegan’s blog. The sauce tastes incredibly delicious and can be used anywhere. I’ve used it for vegan lasagna, pizza or as a dip for crackers. And the scrambled egg recipe is from Mrs Flury. I love the Tofu scrambled eggs 😀 it tastes sooo delicious.

Wrap ingredients:

  • 120 g chickpea flour
  • 60 g tapioca flour or starch
  • 60 g baby spinach
  • 250 ml water
  • 1/3 tsp salt

Preparation:

  1. Mix all ingredients in your food processor or blender until the dough contains no more pieces.
  2. Fill approx. 80 ml dough into a coated pan. You can also add a few drops of oil to the pan beforehand, but I have found that the tortillas also work great without oil (if you use a coated pan).
  3. Fry at medium heat for two minutes, turn the tortilla over and fry on the other side for about another minute.

Cheese sauce ingredients:

  • 180 ml coconut milk (tin)
  • 3 tbsp yeast flakes (20 g)
  • 2 tbsp tapioca flour or starch
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder (optional)
  • 1/2 tsp turmeric (for the yellow colour)
  • pinch of smoked paprika (optional)

Preparation:

  1. Put all the ingredients in a pot and bring to the boil with a whisk, stirring constantly.
  2. Simmer at low to medium heat for about one minute until the sauce thickens.
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Scrambled eggs ingredients:

  • 200 g solid tofu
  • 2 teaspoons soy sauce
  • 1 tsp turmeric
  • 1/2 tsp pepper
  • dill, garlic powder, paprika powder, etc.

Preparation:

  1. Crumble the tofu in a bowl with a fork or your hands until it has a crumbly consistency.
  2. Mix with soy sauce, turmeric and pepper.
  3. Fry the tofu in a Pan, for about 5 minutes while stirring.
  4. A little tomato gives the Tofu Scramble a fresh kick.

Preparation Wrap:

  1. I spread the wrap with the cheese sauce, then I put the tofu scrambled eggs on it.
  2. I added fresh tomato, paprika strips, baby spinach and a pair of sprouts to make it crunchy.
  3. Now roll up the wrap and enjoy.
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