A Vegan Obsession

Hand Held Vegan Brunch To Go - Gluten Free

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Vegan MoFo Day 10. Hello!
After far too long away from pottering in the kitchen (travel, moving) I’m loving welcoming back my cooking mojo. It’s not totally back in technicolour yet, but it’s getting there. It feels like the pressure has been released from weeks/months of ideas/inspirations, backing up, waiting to be manifest in my kitchen.
Being gluten free and being in the UK, finding tortillas suitable for me can be a challenge. Do they have to add wheat to everything!! Grr. So, because of this predicament, I usually only eat tortillas when I am in Mexico or California (made of either 100% corn or brown rice). So, I was really excited to have these sent to me to try from BFree. Excited! So, I wanted to share my good fortune and invite a friend over for brunch so I could serve up some tofu scramble wraps with a side of hot and smokey black beans.
These wraps are made from a whole motley of gluten free grain and bean flours, including amaranth and quinoa. They are low fat and high in fibre compared to the wheat free varieties out there. Although thin, they held together surprisingly well. The slight hint of sourdough flavour (they are fermented) married so well with the scramble. If you want to try them you can purchase them in Asda in the UK.
Tofu, red onion, garlic, carrots, mushrooms, yellow bell pepper, chilli, black salt, turmeric, thyme, cracked black pepper. I grated the onions first and cooked them in vegetable stock so it was oil free. You’d never guess.
I’ve always wanted to make tofu pockets wrap them in foil a la food truck.
The smokey black beans are a five minute side dish. Smoked paprika, squeeze of tomato paste, chilli powder, chilli flakes, sea salt, cracked black pepper. Cook to a boil, take off heat. Cool a little then reheat before serving. This way the flavours are absorbed into the warm beans and create a thick sauce for the beans. Add some water and you’ve got soup!

Tofu Scramble Wraps

Ingredients

1 package firm Tofu - drained
1 medium red onion – sliced
1 or 2 cloves of garlic – minced
1 large carrots – julienned

1/2 yellow bell pepper - sliced and deseeded

1 mild-medium heat chilli – finely chopped

1 tsp turmeric powder
1 tsp dried thyme
1/4 tsp cumin powder
2 pinches of black salt (kala namak..gives a sulphurous ‘eggy’ flavour) or use Himalayan pink salt.
Freshly cracked black pepper – to taste
1 vegetable stock cube mixed in 2 tbsp water (use a good stock..some use unnecessary ingredients like sugar, maltodextrin..you can purchase low sodium, yeast free, vegan stock cubes).
Fresh chopped chives or your favourite herb to garnish.

Method

sauté the onion in a fry pan lightly coated with oil until soft and caramelised.

add the garlic and cook for 2 mins, careful not to allow to burn.

add the tofu and peppers, stock and herbs, spices, salt and pepper. cook for a further 7-10 mins, stirring to keep it all cooking through. Use your spatula to break down the tofu to a scramble like consistency. Cook until the excess moisture has cooked off.

Remove from the heat. Check for seasoning. Sprinkle over your chopped herbs, and perhaps a tsp of fresh chopped chilli. Spoon onto your wraps. Roll up. Serve.

Hand Held Vegan Brunch To Go - Scramble Wraps
 
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Delicious, simple and quick to make. Lunch or brunch is a breeze. Full of flavour, low fat and vegan. If you use a gluten free wrap it will be gluten free, too! Lovely.
Author:
Recipe type: Lunch
Cuisine: Tofu Scramble Wraps
Serves: 2
Ingredients
  • 1 package firm Tofu - drained
  • 1 medium red onion – sliced
  • 1 or 2 cloves of garlic – minced
  • 1 large carrots – julienned
  • ½ yellow bell pepper - sliced and deseeded
  • 1 mild-medium heat chilli – finely chopped
  • 1 tsp turmeric powder
  • 1 tsp dried thyme
  • ¼ tsp cumin powder
  • 2 pinches of black salt (kala namak..gives a sulphurous ‘eggy’ flavour) or use Himalayan pink salt.
  • Freshly cracked black pepper – to taste
  • 1 vegetable stock cube mixed in 2 tbsp water (use a good stock..some use unnecessary ingredients like sugar, maltodextrin..you can purchase low sodium, yeast free, vegan stock cubes).
  • Fresh chopped chives or your favourite herb to garnish.
Instructions
  1. sauté the onion in a fry pan lightly coated with oil until soft and caramelised.
  2. add the garlic and cook for 2 mins, careful not to allow to burn.
  3. add the tofu and peppers, stock and herbs, spices, salt and pepper. cook for a further 7-10 mins, stirring to keep it all cooking through. Use your spatula to break down the tofu to a scramble like consistency. Cook until the excess moisture has cooked off.
  4. Remove from the heat. Check for seasoning. Sprinkle over your chopped herbs, and perhaps a tsp of fresh chopped chilli. Spoon onto your wraps. Roll up. Serve.
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The brunch was so good. My brunch date nearly licked their plate (or was that me?!) These would be perfect as for a packed lunch, you could nestle the beans in with the scramble. Pop in a few cheeky slices of avocado. Wow. Happy, hand held food.


See you tomorrow. x








UPDATE
I was curious about the folks at BFree so I asked a few ?’s.

Freya Ivory, Head Marketing Executive at BFree was happy to respond.

Tell me of the story of BFree
BFree was set up by Ronan McNamee who was the original founder of Cuisine De France. It came about after a lot of research into the gluten and wheat free industry.
Who are you?
BFree are a team of 10 consisting of sales reps, marketing, finance, logistics and R&D. We are all really passionate about BFree and our consumers.
Why are you?
BFree was set up because the founder had an interest in the Gluten Free industry and after a lot of research he established that there was a clear gap for a tasty, good for you bread.
When was the company founded?
BFree started trading in the latter half of 2011. Within a year we had secured nationwide listings with 3 Irish supermarket chains; Dunnes Stores, Tesco Ireland and SuperValu. At the end of 2012 / start of 2013 we got a listing with ASDA for the UK.
Also, have you considered making your range entirely vegan? Replacing the egg with http://hamptoncreekfoods.com Beyond Eggs. Bill Gates is raving about this company. Their egg substitute is AMAZING (I’ve reviewed it) and is way cheaper than eggs. Also, making the wraps sugar free (is your sugar certified vegan?)
We are certainly looking at making all our range vegan and possible products that we launch in the future would be vegan too.

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Comments

  1. I love tortillas! Found them at a big grocery store here in Spain and made myself vegan quesadillas with sautéed veggies. I like your idea of making scramble tofu burrito! What a fantastic burrito! Plus, <3 hand held food, too!

  6. Super yummy looking burritos! I know we are so spoiled here in California but those gluten free wraps sound way better than corn tortillas. I usually use ones that are whole grains. It’s nice to be back in the kitchen after being away. :-)

  7. Brunch on the go sounds like a wonderful idea! In germany it is so hard to find tortillas just made with real ingredients and not with 10 E’s. So I cannot imagine how happy you must be about a gluten-free version.

  10. They look gorgeous! I haven’t made scramble burritos for ages and after seeing yours I’m craving one badly. I love adding black beans into tofu scrambles.

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