YIELD: 2 SERVINGS This recipe is one step beyond scrambled tofu. Take a little extra time to add the veggies and spices, then roll it all up snugly in a tortil a. The result is both fil ing and special. INGREDIENTS: • 1 tablespoon dairy-free butter• ½ cup diced red bell pepper• ½ cup diced […]
Words by Yehuda Felicio1 min read
YIELD: 2 SERVINGS
This recipe is one step beyond scrambled tofu. Take a little extra time to add the veggies and spices, then roll it all up snugly in a tortil a. The result is both fil ing and special.
INGREDIENTS:
• 1 tablespoon dairy-free butter • ½ cup diced red bell pepper • ½ cup diced red onion • 8 ounces extra-firm tofu, drained and pressed (page 17) ½ cup Steamed • Seitan Chipotle Links, crumbled (page 284) 1 tablespoon taco seasoning • ½ teaspoon salt • tablespoons flaxseed meal • 2 large sprouted grain tortillas
INSTRUCTIONS:
1. Melt the butter in a large skillet over medium-high heat. Add the bell pepper and onion and sauté for 10 minutes. Crumble in the tofu along with the prepared seitan.
Sauté for 5 minutes more and add the taco seasoning and salt. Sprinkle in flaxseed meal and mix well.
2. Spoon half the mixture into each tortil a and roll burrito-style. Cut in half and serve.
Protein: 41 grams per serving Active Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
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