YOUR SOLIN GENERATED RECIPE
Pan-seared soy-free tofu crumbles seasoned with savory nutritional yeast and aromatics, tucked into a light wrap with crisp veggies and a tangy yogurt drizzle.
INGREDIENTS
6 oz Pumpkin seed tofu
0.25 cup Liquid egg whites
1 whole Egg white wrap
0.25 cup Nonfat plain Greek yogurt
1 tbsp Nutritional yeast
0.5 cup Red bell pepper
1 cup Fresh baby spinach
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.13 tsp Ground turmeric
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
PREPARATION
Crumble the pumpkin seed tofu into small pieces using your hands or a fork.
Heat a non-stick skillet over medium-high heat and add the crumbled tofu, searing until slightly golden.
Stir in the garlic powder, onion powder, turmeric, salt, and black pepper to evenly coat the tofu.
Pour the liquid egg whites over the tofu mixture and scramble until fully cooked and firm.
Stir in the nutritional yeast and remove the skillet from heat.
In a small bowl, whisk together the Greek yogurt and lemon juice to create a smooth sauce.
Lay the egg white wrap flat and layer the fresh baby spinach and sliced red bell peppers in the center.
Top with the warm tofu scramble and drizzle with the prepared yogurt sauce.
Fold the sides of the wrap inward and roll tightly to serve.