LEARN HOW TO MAKE A DELICIOUS VEGAN BREAKFAST CRUNCHWRAP RECIPE!
LAY HO LAY HO!! Breakfast is not always my jam, but I do like an all day breakfast! Join me in this episode and learn how to make a vegan tofu scramble breakfast crunch wrap that’s easy to put together and absolutely delicious! Let’s begin
Ingredients:
1/2lb firm tofu
1/2 red onion
1/4 red bell pepper
1/4 green bell pepper
1 small avocado
salt and pepper to taste
drizzle of olive oil
1/2 tsp black salt
1 tsp turmeric
1 tbsp soy sauce
2 tortilla wraps
1 tomato
1/2 cup leafy greens
your favourite plantbased cheese
sprinkle of smoked paprika
sriracha to taste
ketchup to taste
Directions:
1. Pat dry the tofu with a paper towel. Then, crumble into a bowl
2. Thinly slice the red onion, red bell pepper, and green bell pepper
3. In a small mixing bowl, mash up the avocado with some salt and pepper
4. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
5. Add in and sauté the red onion and bell peppers for a few minutes
6. Add the tofu, black salt, turmeric, and soy sauce. Sauté for another couple of minutes and set aside. Wipe the pan out with a paper towel
7. Slice a tortilla wrap down to the center only
8. Assemble the wrap by placing the fillings onto one of the four sections
9. Fold the wrap one section at a time and fold each section onto one another
10. Heat up the wrap on the frying pan. About a 1-2min on each side will give a nice crunchy sear on the tortilla
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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