SPINACH TOFU SCRAMBLE WRAP

SERVES 2 LARGE WRAPS

FOR THE SPINACH

1 small onion

1 garlic clove

1/2 tbsp. vegan margarine

1/2 cup (100 g) frozen spinach, defrosted

1 tbsp. oat cream, or other plant- based cream

FOR THE TOFU SCRAMBLE

1 small onion

1 large tomato

1/2 red pepper

9 oz. (250 g) tofu

3 tbsp. olive oil

3/4 tsp. ground turmeric

1 1/2 tsp. curry powder

2 tbsp. soy sauce

2 tbsp. soy milk, or other plant- based milk

sea salt

freshly ground black pepper

2 tbsp. chopped chives

FOR THE WRAPS

2 large wraps

2 cups (40 g) arugula

NUTRITIONAL VALUES

Calories: 586kcal
Fat: 34g (4.8g S.Fat)
Carbs: 56.8g
Protein: 19.6g
Sugar: 12.1g
Sodium: 1258mg

METHOD

Peel the onion and garlic, then chop the onion and crush the garlic to make the spinach mixture. In a skillet, melt the margarine and sauté the onion over medium heat. With the lid on, add the spinach and allow it to wilt. Stir in the cream and garlic, then set aside to thicken slightly.

Peel and chop the onion for the tofu scramble. Remove the stalk and seeds from the tomato and chop the flesh. The pepper should be seeded and chopped. Using your fingers, crumble the tofu. In a pan, heat the oil and fry the onion and tofu crumbs for 1 minute over high heat, then reduce to medium and continue to fry until golden brown. Cook for 3–4 minutes more after turning the mixture, adding the turmeric and curry powder. Cook for 3–4 minutes more after adding the soy sauce. After that, add the tomato and soy milk. Season with salt and pepper to taste and continue to simmer gently for a few minutes. Finally, remove the pan from the heat and fold in the chives.

Warm the wraps and lay them out on a work surface to assemble. Top each wrap with the spinach, tofu scramble, and arugula. Fold the wrap's left and right sides over the filling. Then, fold up the bottom half, lightly press down, and roll up the wrap from the bottom edge. Cut each wrap in half and wrap in aluminium foil to take with you if desired.

HERBED TOFU TOMATO SALAD

SERVES 4 PORTIONS

1 block (12 oz., or 340 g) extra-firm tofu, rinsed and drained

1/2 cup (115 ml) water

1 1/2 to 2 tbsp. (23 to 30 g) sea salt

2 1/2 tbsp. (38 ml) coconut vinegar 2 tbsp. (28 ml) olive oil

1 tsp. dried basil

1 tsp. dried oregano

4 cups (720 g) chopped tomatoes

3 cups (60 g) packed baby arugula

1 tbsp. (15 ml) lemon juice

Pinch of freshly ground black pepper

Pinch of coarse sea salt (optional)

NUTRITIONAL VALUES

Calories: 114kcal
Fat: 8.5g (1.3g S.Fat)
Carbs: 8.3g
Protein: 3.8g
Sugar: 5g
Sodium: 2183mg

METHOD

Wrap the block of tofu in a clean kitchen towel tightly. Place it on a plate and pile on some heavy (but stable) objects to press the moisture out. Allow for 20 to 30 minutes of pressing time.

Whisk together the water, sea salt, coconut vinegar, olive oil, basil, and oregano in a resealable container or large zip-top plastic bag.

Unwrap the pressed tofu, pat it dry, and cut it into 1/2- inch (1.3-cm) cubes before adding it to the marinade. Marinate it in the refrigerator for 4 to 8 hours, depending on how salty you want it. Every couple of hours, give it a good stir or flip the container over. When the tofu has finished marinating, drain it and toss it with the tomatoes and arugula in a large mixing bowl.

Drizzle the lemon juice over the salad and top with the pepper.

Chill for 30 minutes before serving, then sprinkle with sea salt, if using.

RECIPE NOTES

If you don't have coconut vinegar, you should get some! If you can't find it, try 1 tbsp (15 ml) apple cider vinegar mixed with 1 tbsp (16 g) white miso paste.