Who needs eggs when you’ve got tofu? This is a kind of non-dairy version of scrambled egg that works wonderfully in this wrap with the accompanying spinach and crunchy red pepper. Neatly rolled up, it is the perfect lunch to pack up and take away.


For the spinach

1 small onion

1 garlic clove

½ tbsp vegan margarine

100g (3 ½ oz) frozen spinach, defrosted

1 tbsp oat cream, or other plant-based cream

For the tofu scramble

1 small onion

1 large tomato

½ red pepper

250g(9oz) tofu

3 tbsp olive oil

¾ tsp ground turmeric

1 ½ tsp soy milk, or other plant-based milk

Sea salt

Freshly ground black pepper

2 tbsp chopped chives

For wraps

2 large wraps

4og (1 ¼ oz) rocket

1.To make the spinach mixture, peel the onion and garlic. Melt the margarine in a pan and sauté the onion over a medium heat. Add the spinach and let it with lid on. Stir in cream and garlic and let everything thicken slightly.

2.To make the tofu scramble, peel and chop the onion . Halve the tomato remove the stalk and seeds, and chop the flesh. Deseed and chop the pepper. Crumble the tofu with your fingers. Heat the oil in a pan and fry the onion and tofu crumbs over a high heat for 1 minutes, then reduce the heat to medium and continue to fry until golden brown. Turn the mixture, add the turmeric and curry powder, and continue to cook everything for further 3-4 minutes. Next add the tomato and soy milk. Season everything to taste with salt and pepper and let it simmer gently for a bit longer. Remove the pan from the heat and finally fold the chives into the mixture.

3.To assemble, warm the wraps and lay them out on a work surface. Spread the spinach along the centre of each wrap and top with tofu scramble and some rocket. Fold in the left and right sides of the wrap over the filling. Then, fold up the lower half, press desired, cut each wrap in half and wrap in foil to take with you.


Jéroôme Eckmeir/Daniela Lais