Samosa Sweet Potato Breakfast Wraps with Tofu Scramble

Directions

Click:Tap:

1. For the samosa potatoes, steam the potatoes in a medium pot over high heat for 10 - 15 minutes, or until you can easily poke a fork through a large piece. Drain when ready.
2. For the tofu scramble, heat the oil in a medium pan over medium heat. Add the onion and sauté until soft.
3. Gently squeeze out any excess water from the tofu, then crumble the tofu into the frying pan using your hands.
4. Add the turmeric, nutritional yeast, garlic powder, salt, and pepper. Cook for 3 - 5 minutes, or until everything is heated through. Remove from heat and transfer to a plate.
5. Back to the samosa potatoes, return the same pan to the stove and melt the coconut oil, then add in the drained potatoes. Panfry and mash the potatoes for a few minutes, before adding the peas and all the cumin, coriander, turmeric, fenugreek, salt, and pepper. Stir to mix and heat through. Transfer to a plate.
6. To assemble the wraps, add some potato filling and tofu scramble to the wrap, top with avocado, and sliced red peppers. Enjoy right away, or let everything cool before assembling, wrap in tin foil or place in an air-tight container and take for breakfast the next day. Enjoy!

Storage

• Store in the fridge in an airtight container for up to 3 days.
• Reheat fillings on the stove or in the microwave.