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:

Calories3592 kJ (858 kcal)
Protein48 g
Fat37 g
Carbohydrates79 g
Fiber8 g

Utensils:

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

Recipe instructions:

1

Slice the mushrooms and crumble the tofu.

  • 1.8 oz Mushrooms
    1.8 oz Mushrooms
  • 7.1 oz Tofu
    7.1 oz Tofu
2

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
    1 Tbsp Canola oil
3

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
4

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

  • 3 Tbsp Soy yogurt
    3 Tbsp Soy yogurt
5

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
6

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)
7

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
    Salt
  • Black pepper
    Black pepper
8

Enjoy your meal!