PREP TIME: 3 minutes
COOK TIME: 15 minutes
TOTAL TIME: 18 minutes
2 medium sweet potatoes( chopped)
1/2 cup fresh peas
1/4 tbsp chilli powder
1/4 tbsp cumin
1/2 tbsp coriander
1/2 tbsp curry powder
1/2 tbsp paprika(Dried red pepper)
1/4 tbsp salt
1/8 tbsp black pepper
For the tofu scramble
1 block Tofu
1 tbsp coconut oil
1 green onion stalk
1/2 tbsp turmeric
2 tbsp yeast
1 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp salt
1/4 tbsp white pepper
1 tbsp black salt
For the wraps
1/2 medium sliced red bell pepper
1/2 medium sliced avocado
2 cups baby spinach leaves
6 whole-wheat wraps
1/2 cup of salsa
Peel and chop the sweet potatoes into cubes and add to a steaming pot along with the peas, and steam until potatoes are cooked through.
Transfer to a medium bowl and add the rest of the ingredients. Mix all together well and mash potatoes. Set aside.
To a heated pan on medium heat, add the coconut oil and chopped green onion stalk and fry for about 2 minutes.
Drain the tofu and crumble the tofu into the pan. Add all the ingredients, except for the black pepper and give the tofu a good stir by mixing well. Turn heat down and allow to simmer.
While the tofu is cooking, slice up the bell peppers, avocado and wash and dry the spinach leaves.
Warm the tortillas – you can do this in the microwave quick for about 20 seconds, or I like to warm them in a pan for 1-2 minutes on each side.
Once the tofu is cooked and the liquid has evaporated, turn off the heat and add the black pepper mix all together well.
Serve it, Enjoy it!!
Tofu is a good source of protein.
It is also a valuable plant source of iron and calcium and the minerals manganese and phosphorous.
In addition to this, it also contains magnesium, copper, zinc and vitamin B1.
Potatoes are rich in starch and carbohydrates which surely gives you instant energy.