Vegan Scrambled Eggs Tortillas with mushrooms

Slice the mushrooms and crumble the tofu.

• 1.8 oz Mushrooms
• 7.1 oz Tofu

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

• 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
• Black pepper
• 1 pinch of Nutmeg, ground

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

• 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 tsp Kala Namak Salt

Top the tortillas with tomatoes and scrambled tofu.

• 3.5 oz Cherry tomatoes
• 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

Enjoy your meal!