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Leeks
Scrambled tofu tortillas, a vegetarian recipe
Author:
Geneviève Arbour Dt. P.
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Preparation
25
Baking
15
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Scrambled tofu tortillas, a vegetarian recipe
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Nov 07
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Jan 01
Preparation
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.
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