Vegan Scrambled Eggs Tortillas with mushrooms

Vegan Scrambled Eggs Tortillas with mushrooms

Enjoy our recipe Vegan Scrambled Eggs Tortillas with mushrooms by feastr. Ideal to lose weight. Balanced, quick, and very tasty.

Nutritional information:

Calories3646 kJ (871 kcal)
Protein49 g
Fat37 g
Carbohydrates81 g
Fiber8 g


cutting board, chef's knife, Spoon, non-stick frying pan, spatula

Recipe instructions:


Finely dice the onion, slice the mushrooms and crumble the tofu.

  • ½ Onion, red (~ 1.5 oz)
    ½ Onion, red (~ 1.5 oz)
  • 1.8 oz Mushrooms
    1.8 oz Mushrooms
  • 7.1 oz Tofu
    7.1 oz Tofu

Heat the canola oil in an non stick frying pan over medium heat. Add the tofu, mushrooms and onions and fry for approx 3-4 minutes.

  • 1 Tbsp Canola oil
    1 Tbsp Canola oil

Turn down the heat. Add the paprika, pepper, and nutmeg into the pan and fry for approx. 1-2 minutes.

  • ½ tsp Sweet paprika, ground
    ½ tsp Sweet paprika, ground
  • Black pepper
    Black pepper
  • 1 pinch of Nutmeg, ground
    1 pinch of Nutmeg, ground

Add the soy yogurt, let simmer for approx. 2 minutes and turn off the heat.

  • 3 Tbsp Soy yogurt
    3 Tbsp Soy yogurt

Finely chop the chives, mix with the scrambled tofu and Kala Namak salt.

  • ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
    ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
  • ¼ tsp Kala Namak Salt
    ¼ tsp Kala Namak Salt

Top the tortillas with tomatoes and scrambled tofu.

  • 3.5 oz Cherry tomatoes
    3.5 oz Cherry tomatoes
  • 2 Flour tortillas (~ 4.6 oz)
    2 Flour tortillas (~ 4.6 oz)

Season with salt and pepper. Fold up the bottom to cover the filling then fold in the edges. Roll up to seal. Secure by wrapping with foil if you want.

  • Salt
  • Black pepper
    Black pepper

Enjoy your meal!