Monday, July 25, 2016

Scrambled Tofu Collard Wraps

I confess I am not a real "egg" person. I was never somebody who could sit down to a breakfast of toast and scrambled eggs in the morning, nor would I hanker for an Eggs Benedict when we'd go out for brunch. In general, I was (and guess, still am) very specific about my eggs - crispy, crusty bottom, ideally omelette or sunny-side up, and there had better be something else too. When I became allergic to egg yolk, I didn't mourn it too badly, since I hadn't eaten a "proper" egg in ages anyways.

Scrambled Tofu Collard Wraps

I think it's because of my anti-egg mindset that I didn't even bother with the idea of scrambled tofu. When my friend dropped off a bunch of veggies to us in exchange for the fruits of my A Study in Apple Pie, I was mowing through all of them but the collard greens. I've never really cooked with them before, but knew they made pretty good wrappers for things. As fate would have it, I received an email the next day about breakfast wraps using tortillas layered with collard greens, bacon, red pepper and scrambled eggs. Well, I'm not super passionate about breakfast, but the idea of a dinnertime wrap appealed to me and for some reason it sparked a craving for something eggy - just not eggs.

Since I had a block of silken tofu in the pantry (love those Tetra-Paks), I started googling ways to use it like eggs. A couple hours of research and a dive into DIY Vegan later I had something I was willing to try out, and since then I've become a non-egg egg convert!

One of the key ingredients in the Savoury Egg Mixture is something called kala namak. It's a Himalayan sea salt that is naturally infused with sulfuric compounds (like the hot springs and sulfur pools in Western Canada and the US) and when used, adds a distinctive "cooked egg" flavour to whatever it's sprinkled on. It not only makes great tofu scrambles, but it also elevates less-than-ripe tomato slices and slices of cucumber too

Shared with Gluten Free Fridays

Scrambled Tofu Collard Wraps
Makes 1 serving
200 g Mori-Nu Lite Firm Silken Tofu 
2 tbsp Savoury Egg Mix (below)
3 tbsp water
2 collard green leaves (~44g) 
  1. Heat a large frying pan sprayed with cooking spray over medium heat
  2. Whisk together the Savoury Egg Mix and water in a bowl.
  3. Add the tofu and lightly mash with a fork until "scrambled egg" like in texture
  4. Add the mixture to the pan and cook, stirring almost constantly, for 5-10 minutes, until firmed enough to your liking (psst... the crispy bits are the best part!)
  5. Spoon the "egg" filling into the centre of each collard leaf, drizzle with ketchup or bbq sauce (if desired) and eat! I suggest having a side of grilled potatoes or sweet potato fries!
Amount Per Serving
Calories: 145.0
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 272.7 mg
Total Carbs: 14.2 g
Dietary Fiber: 2.7 g
Protein: 16.0 g
Savoury Egg Mix (adapted from DIY Vegan)
Makes 2 cups, 16 servings
1 cup nutritional yeast
6 tbsp potato starch
6 tbsp tapioca starch
2 tbsp potato flour
1 tsp baking powder (I used
Corn-Free Baking Powder)
1 tsp black salt (kala namak)
1/4 tsp onion powder

1/4 tsp smoked paprika (optional)
Pinch turmeric

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