Scrambled tofu tortillas, a vegetarian recipe

Author: Geneviève Arbour Dt. P.
Tortillas au tofu brouillé, recette végétalienne
Preparation 25
Baking 15
Portions 6
Freezing No


  • 1/2 package of 125 g (1½ cup) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of olive oil
  • 227 g or a package of whole white mushrooms, sliced
  • 1 diced red pepper
  • 450 g of nature flavored firm tofu
  • 2,5 ml (1/2 teaspoon) of turmeric
  • 2,5 ml (1/2 teaspoon) of paprika
  • 5 ml (1 teaspoon) of onion powder
  • 2,5 ml (1/2 teaspoon) of dried oregano
  • 45 ml (3 tablespoons) of baking powder
  • 5 ml (1 teaspoon) of maple syrup
  • 175 ml (3/4 cup) of natured flavored soya milk
  • 6 medium size tortillas (61 g/per tortillas) made of whole wheat
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  • Dice tofu then crumble with a blender with a pulsation mode.
  • In a large pan, fry leeks and mushrooms in oil at medium high heat for 5 to 10 minutes while stirring. When mushrooms will melts and be reduced of an half, add red pepper and continue cooking 2 minutes.
  • Add crumbled tofu, turmeric, paprika, oregano, baking powder, onion powder, maple syrup and soya milk. Mix well and continue cooking at low heat until liquids evaporates.
  • Set 175 ml (3/4 cup) of the mixture of whole wheat tortillas. Roll, slice in halfs and serve.

Chef's notes