Don’t say I didn’t warn you about my wrap obsession. I called this recipe a ‘roll’ on purpose, just so you wouldn’t judge me.
As January is coming to an end, some of us are reflecting on the past month and going back to our New Year’s resolutions. Forbes published an interesting article back at the beginning of January that may have merit in its content. The article outlines the five New Year’s resolutions you won’t keep – and the five you will. What I loved about this article is that it isn’t discouraging. The number one resolution, according to the article, is to go on a diet. I bet every one of us at some point has vowed to go on a diet, and stick to it but ultimately life gets in the way and we fall off the wagon. Forbes suggests making small changes instead of going all out and eliminating every junk food. The small changes you make won’t make you feel deprived and you will be more likely to stay on track.
Whatever your New Year’s resolution was this year, I hope you are hanging in there. Don’t give up even if you don’t see results or don’t feel any different. I read a story in a magazine a few years ago that I always think of when I feel like my efforts aren’t paying off (in terms of fitness) – you will notice first, then your friends, and then one day, the rest of the world will notice too. We are our own worst critic, so listen closely when someone tells you how great you look.
(source: cait’s corner)
(source: reasons to be fit)
So back to the scramble roll. Tofu scrambles are so easy and can be made into a delicious breakfast, lunch, or dinner, depending on what you add to it. For breakfast, you can add salsa or veggies and eat it like scrambled eggs (it looks a lot like it). For lunch, you can add some bbq sauce and diced peppers and have it over a salad or on a bun. And lastly, for dinner, you can make this delicious tofu scramble pickle
Tofu Scramble Pickle Wrap
Makes enough for 2 wraps
- 3/4 cup extra firm tofu, pressed and crumbled
- 1 big dill pickle, chopped
- 2 tbsp veganese
- 1 tsp mustard
- 1/2 tsp lemon juice
- 1/2 tsp paprika (optional)
- salt and pepper
- 2 wraps
- Add ins: cucumber, kale, baby spinach, tomato, avocado (or whatever other veggies you have)
1) Mix the crumbled tofu, pickle, veganese, mustard, lemon juice, paprika, salt and pepper in a bowl.
2) Divide the tofu mixture in two and spread on the two wraps. Add your veggies and roll up the wraps.