Short on time or don’t want to spend ages in the kitchen on your day off? Sunday scrambles can be put together very fast and are high in protein and rich in nutrients. They are great to eat as is or as a wrap filling. All you need to pre-prep are the tofu for the scramble and the lentils for the wrap. The garam masala used brings the dish together along with adding a beautiful yellow hue.
Sunday scramble recipe
Ingredients:
- 2 tbsp SpiceBox Organics Organic Garam Masala
- pink salt + black pepper (to activate the absorption of turmeric)
- blend of beans (edamame, peas, broad beans)
- chopped onion
- big block firm tofu
- cooking oil
Method:
- Press the firm tofu overnight between clean cloths, leaving in a bowl in the fridge.
- Add some good quality-cooking oil and the SpiceBox Organics Organic Garam Masala to a pan (this trick combines the flavours to avoid any powdery texture).
- On medium-high heat, add the rest of the ingredients and shallow-fry until golden brown (I added some vegan mayo and a squeeze of lime too).
Red lentil wrap recipe
Ingredients:
- 1 cup SpiceBox Organics Organic Red Lentils
- 2 tbsp SpiceBox Organics Organic Garam Masala
- water
- cooking oil
Method:
- Soak the SpiceBox Organics Organic Red Lentils in some water in a big bowl – make sure the container is large enough as the lentils will double in size. You can leave this for 2+ hours or overnight.
- Rinse the lentils well with water and place in a blender with just enough water to cover. Add in the SpiceBox Organics Organic Garam Masala and blend until smooth.
- In a lightly oiled pan, gently fry some of the lentil mixture until bubbles form, then flip over and fry on the other side. Repeat until the mixture runs out.
- Fill your wraps with the Sunday scramble and top with fresh veggies of your choice – I like mushroom, tomato and bell pepper.
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