Name: Vegan Tofu Egg Salad Wrap
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 2
Cuisine: Asian
Ingredients: 1 lbs Tofu, fine diced and water drained; 2 Tortillas, medium size 3 or large size 2 - Corn or Wheat tortillas; 2 tsp Curry Powder; 1 tbsp Canola Oil; 1 Cup Spinach, or any other bitter greens; Salt and Black Pepper, to taste; 1 Red Onion, sliced into half moons; 2 tbsp Chives, Optional; 3 tsp Rice Vinegar; 2 tbsp Mustard; 1/2 Cup Vegenaise, Vegan Mayo Replacement

Directions

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1. Dice tofu to very small size. Fine dice tofu mimics scrambled eggs in taste, texture and look.

2. Heat 1 tbsp oil in a pan, when oil is hot, add curry powder and heat for 30 seconds.
3. Add diced tofu and fry for 4-5 minutes. While tofu is cooking, in bowl, add sliced onion, vinegar, mustard, chives, salt and pepper to taste and set aside. Additional Notes: Looking to prep tofu for salads? - Microwave tofu for 1-2 minutes or saute tofu for 4-5 minutes improves tofu texture and makes it firm and not mushy, perfect for salads.

4. Once tofu has cooled a bit, mix it in onion and vinegar mixture and vegenaise and toss to combine.
5. Warm tortillas, layer tofu salad, spinach and wrap. Slice and enjoy a yummy vegan egg wrap.

Savita's Notes:

If I am out of "Vegenaise", I often use sour cream for this wrap. Just remember to mix in sour cream just before serving. Like, you can make tofu and mix it in onion mixture at night. Mix in sour cream in the morning just before making wrap. Please note - Sour Cream will not be an option for vegans.

Vegan Tofu Egg Salad Wrap

Vegan Creamy Tofu Wrap for Breakfast or Lunch